Herb & lemon pork chops

Herb & lemon pork chops

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(9 ratings)

Prep: 15 mins Cook: 15 mins Plus marinating


Serves 6

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

Nutrition and extra info

Nutrition: per serving

  • kcal362
  • fat27g
  • saturates10g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein30g
  • salt0.23g
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  • 6 big pork loin chops



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 3 garlic cloves, crushed
  • small handful flat-leaf parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • ½ tsp fennel seeds, roughly chopped
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • zest and juice 1 lemon, plus 1 lemon, quartered



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 bay leaves


  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.

  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.

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Comments, questions and tips

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17th Jun, 2017
Lovely recipe, really lovely fresh tastes. The marinade is lovely so we're going to try using it with chicken and also with monkfish tails.
22nd Sep, 2013
This was the best positive reaction I have had with pork chops. The lemon/herb is an excellent complement to the chops. DEFINATELY do the griddled lemon wedges, squeezing in the pieces of pork cuts through any fattiness and makes every chunk tasty.
8th Oct, 2012
Made this for two, marinated the chops over night and the flavours were so fresh and delicious. Cooked in the pan but crisped up the fat under the grill. Served with a mixed salad-great mid week meal
2nd Feb, 2012
I have made his several times and each time to the recipe. It is absolutely delicious.Normally I dont get to marinade it until an hour or so before but last time I marinaded it before I went to work in the morning and it smelt divine and tasted the best ever. Will make this again and again. Es fantastico!
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