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RECIPE: PAN SEARED LOIN CHOPS WITH ANCHOVY SAUCE

Pan-sear

PREP: 45 Minutes COOK: 15 Minutes

Serves 2-3

Difficulty: Simple

Pan-seared loin chops serve as a flavorful canvas brought to life with an invigorating combination of anchovies, raisins, and brined capers - creating the perfect balance between mild saltiness, sweetness, and acidity. Add extra salt or fish sauce to kick up the flavor even more - or for extra zest, consider adding an optional teaspoonful of Dijon mustard.

RECIPE BY MARK COCKCROFT

 

Ingredients
  • 1 package (about 1 lb) Maui Nui venison loin chops
  • ¼ cup raisins, regular or golden
  • ¼ cup water
  • 2 cloves garlic, peeled
  • 1 Tbsp lemon juice, plus more as needed
  • Fine sea salt & freshly ground black pepper
  • 1 Tbsp brined capers, drained
  • 2 Tbsp roughly chopped parsley
  • 2oz tin anchovies packed in oil
  • ½ cup extra virgin olive oil (reserve 1 Tbsp for cooking chops)
  • Chopped chives or parsley for garnish (optional
Directions
Step 1:

Place the raisins in a small bowl and cover with the water. Allow to plump for 30 minutes. Season the chops with salt and pepper and set aside. 

Step 2:

When the raisins are ready add them and their soaking liquid to a blender (a small one works best, but any will do (or simply just mash everything together in a mortar and pestle for a rustic version of the sauce) along with the garlic, lemon juice, capers, parsley, anchovies with their oil, and the olive oil (remember to save 1 Tbsp). 

Step 3:

Blend until the sauce is smooth and emulsified. Taste and adjust seasonings to your liking for salt and acidity, then set aside.

Step 4:

Place  a large skillet over medium-high heat and add the reserved Tbsp of olive oil.  When the pan is hot add the chops and cook undisturbed for 2 minutes. 

Step 5:

Flip and cook another 2 minutes. Turn and cook the sides for 30 to 60 seconds each to color them. This should be just about right for medium-raw meat (around 125°F). Adjust your cooking time accordingly to your doneness preference. Let the meat rest for 5 minutes on a cutting board. 

Step 6: Serve the chops whole or cut the meat off the bone and slice it into thick pieces. Drizzle with the sauce and chopped herbs. Enjoy!
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