06 May, 2023

RECIPE: Pan Seared Loin Chops with Anchovy Sauce

Pan Sear

PREP: 45 MinutesCOOK: 13 Minutes

Serves - 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.

Mark Cockcroft

Ingredients

1 package Maui Nui venison loin chops (about 1 lb)
1/4 cup raisins, regular or golden
1/4 cup water
2 cloves 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
2 oz tin anchovies packed in oil
1/2 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!