Campfire Pork Chops with Artichokes & Anchovies

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Look this way for a simple, no-fuss yet incredibly delicious recipe. This fantastic combination of pork, artichokes and anchovies will quickly become a favourite supper.

Classically, sweet apple is paired with a standard pork chop. However, here the earthy tones of the artichokes and burnt zesty lemon as well as salty anchovies blend beautifully to create a fresh and wholesome meal that can be cooked in a flash and devoured even quicker.

Gently basting the pork chops with the golden butter makes them tender so be sure to not miss out on this step. Perfect for all of your wild camping needs - one pan meals mean there is less to clean and tidy up, leaving more time for other more fun activities!

Ingredients

2

Native Breed Pork Chops
1 tbsp

Butter
3

Globe artichokes, peeled, choke removed and halved
2

Anchovies
1

Clove of garlic, crushed
A few

Sage leaves
1

Lemon
A pinch of

Pure Sea Salt
1 tsp

Saddleback Lard

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Method

Light your fire and allow it to come up to a good strong heat.
Take a cast iron skillet and place over the heat. Once it is smoking hot add a tsp of lard to the pan, followed by the pork chops. Cook on one side for about 4 minutes until the pork is caramalised. Turn the chop over and add to the pan the butter, artichoke, garlic, anchovies, sage and lemon.
At this point, everything should be browning gloriously.
With a spoon, break the anchovies down into the foaming butter and use it to baste the chop and artichokes for a further 3-4 minutes.
Remove the chop from the pan and allow it to rest on the side while you continue to cook the artichokes in the butter over a gentle heat for a further 5 minutes, or untill softened.
Squeeze the cooked lemon over the artichokes and serve.