Name: Herb & lemon pork chops
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Italian
Ingredients: 6 big pork loin chops; 3 garlic cloves crushed; small handful flat-leaf parsley chopped; ½ tsp fennel seeds roughly chopped; zest and juice 1 lemon plus 1 lemon, quartered; 3 tbsp olive oil; 6 bay leaves

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Herb & lemon pork chops

Herb & lemon pork chops

Jane Hornby

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Serves 6

Easy

Prep: 15 mins

Cook: 15 mins

Plus marinating

A star rating of 4.3 out of 5.15 ratingsRate

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Cook these fresh, zesty chops on the barbecue, griddle or in a frying pan

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Complete the dish

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Artichoke & olive dip

A star rating of 4.8 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

6 big pork

loin chops
3 garlic cloves

crushed
small handful flat-leaf parsley

chopped
½ tsp fennel seeds

roughly chopped
zest and juice 1 lemon

plus 1 lemon, quartered
3 tbsp olive oil
6 bay leaves

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Nutrition: per serving

kcal362
fat27g
saturates10g
carbs1g
sugars1g
fibre0g
protein30g
salt0.23g

low

Method

step 1

Sit the chops in a dish. Mix together the garlic, parsley, fennel seeds, lemon zest and juice, oil and bay, then rub all over the chops. Leave the chops to marinate for at least an hour, or up to a day.
step 2

Heat a barbecue, frying pan or griddle pan. Season the chops, then cook for 5-8 mins on each side until cooked through (if cooking in batches, wrap the cooked chops in foil while you finish the rest). Add the lemon quarters for the last min to char, then serve alongside the pork.

RECIPE TIPS

ROCKET, MINT & BROAD BEAN SALAD

Cook 100g double-podded broad beans in boiling water for 2-3 mins until tender. Drain, cool under running water, then drain again. Tip onto a platter with 2 x 100g bags rocket. Pick leaves from a small bunch mint and add these with a handful Parmesan shavings. Drizzle with a little olive oil, squeeze over some lemon juice and toss to serve.

ROASTED VINE TOMATOES

Snip 3 large bunches cherry tomatoes on the vine into smaller bunches. Sit in a shallow roasting tin, drizzle with olive oil, scatter with seasoning and roast at 180C/160C fan/gas 4 for 10 mins.

Recipe from Good Food magazine, September 2010

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A star rating of 4.3 out of 5.15 ratings

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