Spicy tomato and anchovy sauce with pork chops

Method

1. Prick the chillies with a fork. Hold each over a gas flame, or grill under a high heat, until the skins blacken or pucker slightly. Transfer to a bowl, cover with cling film and cool.
2. Meanwhile, chop the garlic and anchovies together until they are almost a paste, then transfer to a bowl. Add the rosemary to the bowl.
3. Heat the oil in a small pan until it is warm – not hot – add it to the bowl. Deseed and chop the tomatoes into small dice. Add to the bowl, too.
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5. Peel the skins from the cooled chillies and remove the seeds (be careful, the oil from warm chillies is highly pervasive!). Chop the chillies to a near paste and add them to the sauce. Season with the juice from half a lemon and salt and pepper.
6. Grill or pan-fry the pork chops under or over a high heat for 6-8 minutes on each side. Squeeze over the juice of the other half of the cut lemon, drizzle with oil, season with
7. a scant amount of salt. Rest for 5 minutes. Serve with the sauce and the remaining lemon, cut into wedges.