Cook Along with Chef Deniz: Johnston's Pork Chop Parmesan

Johnston's Pork Chop Parmesan with Charred Rapini, Chilies, and Anchovies

By Chef Deniz Tarakcioglu

November 26th, 2020

Ingredients:

Ingredients:

• 2 x 12-16oz Johnston's pork chops, lightly pounded to 3/4 inch thick.
• 300ml tomato sauce (see other recipe)
• 200gr buffalo mozzarella
• 10 basil leaves
• 100ml grated parmesan reggiano
• 1 bunch rapini
• 2 serrano chili, sliced
• 1 small can anchovies, chopped fine
• 3 garlic cloves, puréed
• 1 lemon

Instructions:

• Heat your oven up to 450F.
• Season both pork chops liberally with kosher salt and rest for 10 minutes.
• Heat up a large heavy pan, or a grill grate. Sear the pork on both sides, 4 minutes per side. Transfer to a rack.
• Toss the cleaned rapini in a bowl with light drizzle of olive oil. Char on the grill grate or a dry hot pan until cooked around 3-4 minutes.
• In a small sauce pan fry the anchovies with garlic and chillies. Toss the rapini with anchovy mix and squeeze of 1 lemon.
• Ladle the tomato sauce over the pork chops, put pieces of torn mozzarella, and dust with parmesan.
• Turn your broiler on high and broil until cheese is melted and everything is bubbly and golden brown. Serve with rapini.