Heat half the oil in a pan and slowly fry the shallots for 3-4 minutes or until softened and slightly golden. Add the balsamic vinegar and sugar and cook out until the vinegar has reduced and the shallots have caramelised.
Heat the rest of the oil in a frying pan and pan-fry the pork for 2-3 minutes on each side.
Top the pork with the shallots and mozzarella and bake in the oven for five minutes or until golden.
For the dressing
mix the anchovies
basil
garlic and oil in a food processor until smooth.
Place the pork chop on a plate and serve with the dressing.
