Ingredients

Steps

• Preheat the oven to 220°C.
• Flatten the pork chop using the base of a heavy pan.
• Fry sliced shallots in 7.5ml of oil until softened and golden.
• Add balsamic vinegar and sugar to the shallots and cook until reduced and caramelized.
• Pan-fry the pork in the remaining oil for 2 to 3 minutes per side.
• Top pork with shallots and mozzarella then bake for 5 minutes until golden.
• Process anchovies, basil, garlic, and 85ml oil in a food processor until smooth.
• Serve the roasted pork chop with the prepared dressing.