Credit: Michael Pisarri
Sunny’s Pork Chop with Calabrian Chili and Anchovy Rub
20 Aug 2025
By
Chef
Ingredients
Berkshire pork chops: 6
FOR THE BRINE
Cold water: 2 qt
Brown sugar: 1/3 cup
FOR THE PASTE
Brown anchovies: 10
Kosher salt: 1/3 cup
Fish sauce: 1 tbsp
Shallot: 1 (peeled)
Garlic cloves: 3
Zest of 1 lemon: 1
Smoked paprika: 1 tsp
Calabrian chili flakes: 1 tbsp
Lemon wedges: to serve
At Sunny’s Steakhouse in Miami, executive chef Aaron Brooks serves Berkshire pork chops brined overnight, rubbed with Calabrian chili and anchovies, then grilled and finished simply with lemon and sea salt.
How to make Sunny’s Pork Chop with Calabrian Chili and Anchovy Rub
01.
Make the Brine
- Mix water, sugar, and salt until dissolved.
- Add pork chops and brine in the refrigerator overnight.
02.
Make the Seasoning Paste
- Blend the remaining ingredients to a smooth paste.
03.
Coat and Cook Pork Chops
- Remove pork chops from brine and pat dry with a paper towel.
- Rub with chili marinade and grill until desired cooking temperature is reached.
04.
Serve
- Slice, season with sea salt, and serve with lemon wedges.
