Herb and lemon-crusted pork

Herb and lemon-crusted pork
  • Serves icon Serves 2
  • Time icon Ready in 30 min

Adding a fresh herb, lemon and breadcrumb crust to this pork chop recipe gives, the otherwise ordinary pork, texture and zing.

Nutrition: per serving

Calories
336kcals
Fat
14g (3.2g saturated)
Protein
36.2g
Carbohydrates
13g (1g sugars)
Fibre
1.3g
Salt
1g
Calories
336kcals
Fat
14g (3.2g saturated)
Protein
36.2g
Carbohydrates
13g (1g sugars)
Fibre
1.3g
Salt
1g

Ingredients

  • 30g fresh breadcrumbs
  • The zest of ½ lemon
  • 2 anchovy fillets, finely chopped 
  • 1 tbsp olive oil
  • 1 bunch fresh mint, finely chopped
  • 1 bunch fresh parsley, finely chopped
  • 2 pork chops
  • Dijon mustard
  • Olive oil
  • A splash of white wine
  • Mixed salad, to serve

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. In a bowl, mix the breadcrumbs, lemon zest, anchovy fillets and the olive oil with the parsley and mint.
  2. Season the pork chops, brush one side with a little Dijon mustard, then spoon over the breadcrumbs, pressing down well. Heat a splash of olive oil in an ovenproof pan, add the chops and fry (crumbs upwards) for 3 minutes.
  3. Add a splash of white wine to the pan, then pop in the oven. Cook for 8-10 minutes until the pork chops are cooked through. Serve with a mixed salad.

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