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Herb Crusted Pork Chops
Herb Crusted Pork Chops
  • 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.
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Nutrition information per 100 gr.

Calories (kcal)
11 %
Total Fat (g)
17 %
Saturated Fat (g)
13 %
Total Carbs (g)
5 %
Sugars (g)
1 %
Protein (g)
24 %
Fibre (g)
9 %
Sodium (g)
18 %

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