Pork shoulder chop anchovy dressing
Henry Harris - Harcourt Inns
Heat a heavy pan. Season the chop well. Add a splash of oil to the pan and fry the chop on both side to get a good crust. Five minutes each side should do it. Then turn the heat down to low and add a knob of butter and cook for a further five to ten minutes until the chop cooks to a nice medium. It can be nice to throw in a couple of pieces of garlic and some sprigs for fresh thyme. Remove the chop and rest on a platter in a warm place; pour the pan juices over it too.
Meanwhile, take 4 anchovy fillets and chop them finely, put them in a bowl along with a good glug of olive oil, a few rasp of lemon zest, a pinch of chilli flakes, 1 very finely chopped shallot and 2 tablespoons of chopped parsley, mix well.
To serve, slice the pork as you would a porterhouse steak or côte de boeuf. Arrange on the platter with the resting juices and then spoon over the dressing.
New potatoes and a bitter green salad are ideal as an accompaniment.