Pork Chops With Capper and Anchovy Sauce
Here’s a combo you’ve maybe never thought about: pork and fish! Try a steak with a fish sauce made with anchovy, capers mustard and a lot of fresh lettuce! It’s a complete delight! But why stop with that? Soak some bread in milk, cook it in butter and put it on your plate alongside your pork chops!
Ingredients Needed for Pork Chops With Capper and Anchovy Sauce
2 tablespoons of vegetable oil 1 pound pork chop 2 breads ⅓ cup milk 1 teaspoon butter 1 teaspoon mustard 1 tablespoon caper 1 lettuce, thinly sliced ½ teaspoon white wine vinegar 1 teaspoon olive oil ½ teaspoon white pepper cornsHow to Cook Pork Chops With Capper and Anchovy Sauce
- Heat the vegetable oil in a skillet.
- Lay in it the pork chops.
- Throw in the garlic cloves, unpeeled, to flavor the oil.
- Fry the meat for 5-6 minutes on each side. Also, fry the garlic, skin-on. Set aside the steak and the garlic.
- Cut the bread into cubes and put them in a bowl.
- Add the milk. Sprinkle salt and pepper, then mix with a fork to soak the bread.
- Melt the butter in another skillet and fry the milk-soaked bread on all sides.
- Peel the fried garlic and put it in a small bowl.
- Add the mustard, anchovy fillets, capers, and lettuce.
- Drizzle white wine vinegar and olive oil on top, and mix until all the ingredients are well combined.
- Serve the steak with the capper and anchovy sauce on top and alongside the fried bread.