Herb and lemon-crusted pork
- Published: 31 May 12
- Updated: 18 Mar 24
Adding a fresh herb, lemon and breadcrumb crust to this pork chop recipe gives, the otherwise ordinary pork, texture and zing.
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Serves 2
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Ready in 30 min
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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
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Method
- 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.
- 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.
- 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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- Recipe from June 2012 Issue
Nutrition
Nutrition: per serving
- Calories
- 336kcals
- Fat
- 14g (3.2g saturated)
- Protein
- 36.2g
- Carbohydrates
- 13g (1g sugars)
- Fibre
- 1.3g
- Salt
- 1g
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