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For the butter: Cook down the wine and shallots over low heat until almost dry.
In a standing mixer fitted with the paddle attachment mix the cooked shallots, the anchovies, fish sauce, vinegar, shrimp, lemon juice and some salt and pepper. Using plastic wrap, shape the butter into logs. Cool in the fridge until hardened.
Slice the butter logs into 1/4-inch pats.
Grill the marinated chops over an open flame for about 1 minute on each side. Build a stack of 6 thin chops, placing a pat of the anchovy butter in between each layer. Repeat for the remaining pork and butter. Garnish with chopped chives and serve.