Stack of Pork Chops

Recipe courtesy of M. Wells Steakhouse
Show: Steak Out with Kix Brooks Episode: New York City
TOTAL TIME: 8 hr 30 min
Prep: 20 min
Inactive Prep: 8 hr
Cook: 10 min
YIELD: 3 to 4 servings
LEVEL: Intermediate


    • 2 cups white wine
    • 6 pounds butter, at room temperature
    • 1 cup finely chopped shallots
    • 1 cup anchovies packed in oil, chopped
    • 4 tablespoons fish sauce
    • 3 tablespoons Chardonnay vinegar
    • 2 tablespoons fermented baby shrimp
    • 1 lemon, juiced
    • Salt and freshly ground black pepper
    • Chopped fresh chives, for garnish
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    For the pork chops: Mix the olive oil, garlic, thyme, lemon juice, and onions in a large storage container. Add the pork and marinate overnight.

    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.


    This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


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