Cooking the perfect pork chop takes a little patience – slowly rendering the fat down is a key stage to getting that delicious crispy crust. Our recipe takes advantage of this time by slow-cooking sprouts with anchovies in foaming butter (and some rendered pork fat) until crispy on the outside and devilishly soft and buttery in the middle. The peach mustard is a sweet and hot condiment which was made for pairing with pork. Any leftovers can be kept in the fridge for 3–5 days.
Pork chop with anchovy buttered sprouts and peach mustard