Choose section to search
Type to search
Recipe Book
Recipe Category / Meats
Herb Crusted Pork Chops
Herb Crusted Pork Chops
Method
  • Preheat oven to 200* C (390* F) Fan.
  • Trim the lower part of the pork chops with a sharp knife.
  • Pierce the pork chops all around, making small 1 cm slits with a sharp tipped knife. This will help them spread out and not contract while cooking; it will also allow the fat to cook easier.
  • Drizzle them with some olive oil, season with salt and pepper and brown them in a pan over high heat.
  • Add the 4 sprigs of rosemary and continue sautéing. When they have browned nicely, add the butter to the pan.
  • Use a spoon to help you baste the pork chops with the melted butter. When they have turned golden brown, set them aside to rest for 5-10 minutes.
  • Beat the almonds in a food processor until they break down.
  • Add the rosemary, sage and garlic and beat to combine.
  • Add the breadcrumbs, pepper, salt and olive oil. Continue beating until completely combined.
  • Transfer mixture to a bowl and place the pork chops and the baby potatoes in a baking pan.
  • Brush the pork chops with the mustard and spread the mixture over them, making sure it sticks and they are nicely coated.
  • Drizzle with some extra olive oil and bake for 15-20 minutes for a medium result.
  •  If you want them well done, remove the baby potatoes from the baking pan and cook for another 5-10 minutes.
Rate this recipe You need to login
0 ratings
Stars 5 965280a274e7faaa3ab948cbf65b3e63cafd3a357c9a1db9ace6cb5ab0ca420b
(32)
Stars 4 7a9178270a01a919f143a86d02d23da24820e7cf7d8785260b287b505604249a
(5)
Stars 3 c9ab54a9391cb4e2af3c2a4c4675bedbe4c0f240b47f2deb664d8e5e3214bb49
(3)
Stars 2 c2271760a84c41b554ecf1d1b2b17a4774d017e08924e9c4b7bd07ffe0c53648
(0)
Stars 1 d2c64104eb0fa01541d9f73e1face12dcf9db387d50b23e382af06ebc6f3d651
(0)

Nutritional
Chart

Nutrition information per 100 gr.

210
Calories (kcal)
11 %
11.8
Total Fat (g)
17 %
2.7
Saturated Fat (g)
13 %
12.7
Total Carbs (g)
5 %
0.84
Sugars (g)
1 %
12.1
Protein (g)
24 %
2.3
Fibre (g)
9 %
1.1
Sodium (g)
18 %

*Based on an adult’s daily reference intake of 2000 kcal.