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Cast Iron Seared Pork Chops with Pancetta and Anchovy Pan Sauce
PORK FOODSERVICE12Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 24 oz. pork chops (boneless New York, top loin, cut 1-inch thick)
- 1 cup pancetta (diced)
- 4 Tbsp. sweet butter (softened)
- 1 Tbsp. extra-virgin olive oil
- 1 tsp. red pepper flakes
- 3 cloves garlic (whole, skin intact)
- 3 anchovy fillets (chopped fine)
- 2 Tbsp. Italian parsley (chopped fine)
- 8 thyme sprigs (pick the leaves from two sprigs and leave the remaining whole)
- 1 lemon
- kosher salt
- pepper
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Directions
- 1. Preheat ovenproof large cast iron skillet on high heat.
- 2. Dry off the pork and season with salt and pepper.
- 3. In a bowl, mix together four tablespoons of sweet butter with chopped anchovies, parsley, and chili flakes. Reserve half the butter mixture for finishing the sauce, be sure to store it in a refrigerator to firm up.
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