Pan Seared Pork Chops and Asparagus with Mushrooms

Nothing messes up your Friday like realizing it’s only Tuesday.

Escape to River Cottage is the theme at the cooking club this week and I have a list of recipes from Hugh Fearnley-Whittingstall’s books so I begin with simple asparagus with sautéed mushrooms as a side dish for Hugh’s pan-seared pork chops with rosemary, garlic, chilis, and anchovies…yes anchovies so don’t run for the hills already because you just hate anchovies, anchovies flavor a lot of things these days and actually melt away and when you add water, broth or cider you have a wonderful pan sauce for the chops.

I didn’t deviate too much, from the recipe, but I substituted chicken broth and I did cut back on the anchovies for 2 chops using 4 instead of 8.  Red pepper flakes stood in for the chili pepper since I have the Asian ones that are very hot.

I did brine the chops in a simple brine of 1/4 cup brown sugar, 1/4 kosher salt, and 7 cups of water for 4 hours…(I made 1/2 the brine for 2 chops)

The link below for Hugh’s original recipe.

Pork Chops with Anchovies, Rosemary, Garlic, and Chilies slightly adapted from River Cottage, link to original recipe below.

  • A dash of olive oil
  • 2 good-sized pork chops on the bone
  • 4 anchovies
  • 3 fat garlic cloves, peeled and sliced
  • 1 dried chilies, deseeded and very thinly sliced or some crushed red pepper flakes
  • 2 tender sprigs of rosemary
  • 100m cider or hearty chicken stock
  • Sea salt and freshly ground black pepper

Heat a skillet over medium heat and add the oil. Season the pork chops all over with salt and pepper, then add them to the pan.

Cook for 4–5 minutes on the first side, then flip them over and add the anchovies, garlic, chilies and rosemary, allowing the flavorings to fall in amongst and around the chops. Keep moving the contents of the pan around as you finish cooking the chops – they will need 4–5 minutes on their second side.

Remove them to a warm plate to rest. Toss the garlic and rosemary around the pan, then add the water or cider. Bring

quickly to a simmer, with a shake and a stir, then let bubble until reduced down by half. Pour the reduced liquor over the chops and serve. This is good with roasted squash wedges.