Spare rib chop with kale and a chilli, parsley and anchovy dressing Recipe

Pork spare rib chop served on a bed of sauteed kale and finished with a chilli, parsley, garlic and anchovy vinaigrette.

  • Preparation
    10mins
  • Cooking time
    15mins
  • Rest time
    5mins
Rate this recipe
(12 votes) 4/5
Ingredients
Pour people
  • For the meat
  • Spare rib chop(s) : 6 whole
  • Olive oil : 30 ml
  • Sage : 12 leaf
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • For the vegetables
  • Cavolo Nero : 250 g
  • For the vinaigrette
  • Olive oil : 50 ml
  • Lemon(s) : 1 whole
  • Red chilli(s) : 2 whole
  • Anchovies in oil : 9 whole
  • Flat leaf parsley : 0.5 bunch
  • Garlic clove(s) : 1 whole
Method
  • 1. FOR THE MEAT

    Preheat the oven to 180'C.

    Pick the sage leaves from their stalks and press on to both sides of the meat and add seasoning.

    Heat a frying pan and add the oil. Add the pork spare rib chops to the pan and colour on both sides. Transfer to the oven and cook for 8 to 10 minutes. Keep the pan to use to cook the kale.

  • 2. FOR THE VEGETABLES

    Wash the kale leaves and then cut into slices. Add the kale to the pan used to colour the pork and cook for 2 to 3 minutes, adding a little water if necessary.

  • 3. FOR THE VINAIGRETTE

    Finely dice the chilli. Peel the garlic and crush to a paste using a pinch of salt and the side of your knife. Pick and chop the parsley leaves. Roughly chop the anchovies. Zest and juice the lemon.

    Combine all of the above ingredients with olive oil to make your dressing.

  • 4. TO PLATE

    Serve the rested pork on a bed of kale and finish with a drizzle of the parsley, chilli and anchovy dressing.

Chef's tip

«Feel free to cook this recipe using different cuts of pork if you cannot get hold of spare rib chops.»

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