Pork spare rib chop served on a bed of sauteed kale and finished with a chilli, parsley, garlic and anchovy vinaigrette.
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.
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.
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.
Serve the rested pork on a bed of kale and finish with a drizzle of the parsley, chilli and anchovy dressing.
«Feel free to cook this recipe using different cuts of pork if you cannot get hold of spare rib chops.»