2 tsps anchovy paste
1 shallot, finely chopped
120 g butter, softened
4 slices medium white bread, crusts removed
1 tsp chives, finely chopped
1 tsp tarragon, finely chopped
2 tsp (10 g) 1/2 oz flat leaf parsley
4 x boneless pork loin chops
Salt and freshly ground black pepper
1 tbsp plain flour (All purpose)
1 medium size egg, beaten
2 tbsp vegetable oil
1 tbsp olive oil
250 g spinach, washed
1 shallot, finely chopped
120 g butter, softened
4 slices medium white bread, crusts removed
1 tsp chives, finely chopped
1 tsp tarragon, finely chopped
2 tsp (10 g) 1/2 oz flat leaf parsley
4 x boneless pork loin chops
Salt and freshly ground black pepper
1 tbsp plain flour (All purpose)
1 medium size egg, beaten
2 tbsp vegetable oil
1 tbsp olive oil
250 g spinach, washed
method
1. Mix the anchovy paste, shallot and 100 g of the butter until smooth. Take a small piece of cling film and roll the butter into a log shape and refrigerate for 10 minutes.
2. Using a food processor process the bread to a fine crumb. Add the herbs and mix well.
3. Season the pork and coat with flour, egg and the breadcrumbs.
4. Heat the oil and remaining butter in a large frying pan and gently fry the pork for 5 minutes until golden brown.
5. Heat the olive oil in a large saucepan and cook the spinach for 3 to 4 minutes, season with salt and pepper. Serve the pork on the spinach with a slice of the anchovy butter.
2. Using a food processor process the bread to a fine crumb. Add the herbs and mix well.
3. Season the pork and coat with flour, egg and the breadcrumbs.
4. Heat the oil and remaining butter in a large frying pan and gently fry the pork for 5 minutes until golden brown.
5. Heat the olive oil in a large saucepan and cook the spinach for 3 to 4 minutes, season with salt and pepper. Serve the pork on the spinach with a slice of the anchovy butter.
serving amount
serves 4
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