Ingredients:

• 4 pork chops, 1/2 inch thick
• 2-3 tablespoons olive oil
• 4 flat anchovy fillets
• 2 tablespoons capers
• 1 tablespoon anchovy paste
• 1 teaspoon lemon juice, fresh
• 1 teaspoon French mustard
• Salt, pepper to taste

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 4

Cooking procedure:

Rinse the capers under running water, then dry them on a paper towel. Chop them, then put them together with the olive oil, lemon juice, anchovy paste and mustard in a bowl. Mix them well and add salt to taste. Beware that the anchovy paste is usually very salty, so you may find it enough and not add any more salt at all. Bain Marie the mix for 5-6 minutes. This means that you need to take a larger pan, fill it with water, bring it to boil and put the smaller bowl inside, so its content gets warm, but the bowl is not in direct touch with the flames. This is the Bainmarie cooking method. Brush the pork chops with olive oil, then grill them 5 minutes on each side. When done, put each of them on a plate, then cover the meat with capers-anchovy sauce. Sprinkle the plates with a bit of freshly ground pepper. You can use some of the sauce for decorating the plates. This pork chops recipe is nicer when using bone-in chops, but boneless will do as well.