1. In a blender or food processor, purée anchovies, egg, 1 tablespoon water, garlic, mustard and a pinch of salt until combined in a thin liquid. With motor running, slowly pour in 1 cup oil until a thick emulsion forms. Season sauce with lemon juice and salt to taste. Set aside.
2. Heat remaining oil in a large pan over medium heat. Once hot, add pork chops to pan and sear both sides until browned and cooked through, about 10 minutes total. Set chops aside and let rest at least 5 minutes before serving.
3. Meanwhile, partially fill a pot with water and insert a steamer basket, making sure water doesn’t touch bottom of steamer. Set pot over high heat and bring water to a simmer. Add spinach to basket, cover and steam until greens are just wilted, about 1 minute.
4. To serve, place a pork chop on each plate and spoon a generous dollop of anchovy emulsion alongside. Scatter spinach, mint and sunflower seeds over top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (20g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 15 (71%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 14.5mg||1 %|
|Potassium 30.3mg||1 %|
|Total Carbohydrate 1.7g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1.3g|
|Protein 0.6g||1 %|
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Calories per serving: 21
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