Herb and lemon-crusted pork

Name: Herb and lemon-crusted pork
Yield: Serves 2
Cuisine: British recipes
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

Published: 31 May 12
Updated: 18 Mar 24

Test kitchen approved

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

Serves 2
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

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.

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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Herb and lemon-crusted pork

Ingredients

Method

Nutrition

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