1 tablespoon EVOO
4 good-sized pork chops on the bone (I opted for smaller chops that take less time to cook)
Sea salt and freshly ground black pepper or The Spice House Bavarian Seasoning
8–10 anchovies (use less if you want to)
6 garlic cloves, peeled and sliced
2 dried chillies, deseeded and very thinly sliced or sub a not so hot chili like peppadews
4 tender sprigs of rosemary
100 ml water or cider ( I used a little vegetable broth and what wine)
Place a large pan over a 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, chillies and rosemary,
allowing the flavourings 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.