If one has a large number of tasks to undertake, it is easier to undertake the small ones first. That way you look like you have accomplished a lot. Well, I knocked off three recipes this week. The secret is, two of them were sauces so they didn't take me more than 15 or 20 minutes. The pork chop sauce is easy, delicious and a landmark for this cookbook, inasmuch as it has enough garlic. On Sunday night, I was madly trying to plan, deal with a family crisis, and also with requests that we have dinner. I was about ready to throw either myself or the telephone out the window. But this did not take very long.
Sauce for Pork Chops
3 cloves garlic, finely minced
1/4 cup finely chopped parsley
1/4 cup olive oil
2 tablespoons tomato paste
1/4 cup water
5 anchovy fillets, finely minced
2 teaspoons chopped capers
freshly ground black pepper to taste
1. Stirring frequently cook the garlic and parsley give minutes in the oil over low heat. Do not brown. Add the tomato paste and water and simmer about ten minutes longer.
2. Remove the sauce from the heat and stir in the anchovies, capers and pepper. Serve with grilled pork chops.
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