Recipe courtesy of M. Wells Steakhouse
Episode: New York City
Stack of Pork Chops
8 hr 30 min
30 min
3 to 4 servings
8 hr 30 min
30 min
3 to 4 servings


Pork Chops:
  • 4 cups olive oil
  • 15 cloves garlic, crushed
  • 10 sprigs thyme
  • 4 lemons, juiced 
  • 3 onions, sliced 
  • Rib rack of heritage pork, bone in, sliced 1/3-inch thick 
Anchovy Butter:
  • 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


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. It has not been tested for home use.


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