Pork chops with sautéed cavolo nero, mashed potatoes and caper and anchovy oil recipe

A rich and delicious Iberian spin on the humble chop
Jose Pizarro pork chops
José Pizarro's pork chops with sautéed cavolo nero, mashed potatoes, and caper and anchovy oil. Photograph: Tim Hayward for the Guardian Tim Hayward/Guardian

Serves: 4
Time: 30 mins

For the mashed potatoes:
4 large (around 200g each) floury potatoes, such as King Edward
4 cloves garlic, peeled but left whole
1 bay leaf
6 tbsp extra-virgin olive oil

For the cavolo nero (use curly kale if you can't find cavalo nero):
600g cavolo nero, washed, central stalks removed and discarded, leaves shredded
2 tbsp olive oil
1 clove garlic, peeled and thinly sliced

For the caper and anchovy oil:
50g tin anchovy fillets in olive oil
3 tbsp olive oil
1½ tbsp salted capers, rinsed and dried

For the pork chops:
4 pork chops, cut 1.5cm thick
1 tbsp olive oil
Salt and pepper

Peel the potatoes and cut them into medium-sized chunks. Put them in a pan of cold water with the garlic, bay leaf, two tablespoons of olive oil and a pinch of salt. Bring to a boil and cook for 20 minutes, until tender. Meanwhile, bring another pan of salted water to a boil for the cavolo nero.

For the caper and anchovy oil, drain the oil from the anchovies into a small bowl. Chop the anchovies into small pieces, add to the bowl along with the capers, and set to one side.

Season the chops. Heat the oil in a frying pan over a medium-high heat and, one at a time and holding each chop upright with tongs, cook the skin until nicely golden and crisp. Now lay the chops flat and cook for three to five minutes a side, until cooked through – don't overcook them. Cover the pan with foil and leave to rest in a warm place.

Once the potatoes are cooked, skim off the oil from the top of the water and reserve. Drain the potatoes, and remove and discard the garlic and bay leaf. Return the potatoes to the pan with four tablespoons of olive oil plus the reserved oil from cooking, and mash to a smooth purée. Season to taste and keep warm over a low heat.

Add the cavolo nero to the pan of boiling water and cook for four minutes. Heat the oil in a frying pan over a medium heat, add the garlic and sauté until it just starts to change colour. Add the cabbage, season and sauté for a minute.
To serve, spoon mash into the centre of four warmed plates. Place some cavolo nero alongside and a chop on top, and pour over the dressing.

José Pizarro's new restaurant, José, in London SE1, opens on May 4