Herb & lemon pork chops

Herb & lemon pork chops

  • Rating: 4 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • Serves 6

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

Nutrition: per serving
HighlightNutrientUnit
kcal362
fat27g
saturates10g
carbs1g
sugars1g
fibre0g
protein30g
low insalt0.23g
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Ingredients

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.

Goes well with

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    Rating: 4 out of 5.11 ratings
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