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Nutrition: Per serving

  • kcal618
  • fat48g
  • saturates19g
  • carbs11g
  • sugars5g
  • fibre2g
  • protein34g
  • salt0.9g
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Method

  • step 1

    Heat oven to 210C/190C fan/gas 7. Heat the oil in a frying pan and brown the chops all over, seasoning as you go. It’s important to brown the fat as well as the meat, so prop the chops up in the pan on their fatty bits so they get coloured too. You’re not cooking the chops all the way through. Transfer them to a shallow ovenproof dish in which they fit snugly in a single layer.

  • step 2

    Heat the butter in the pan and sauté the onions over a low heat until they’re really soft and pale gold. This will take about 15 mins, so keep going. Stir the mustard and the thyme into the onions.

  • step 3

    Spread the onion mixture thickly over each chop and press the breadcrumbs on top. Put in the oven for 20 mins, or until the tops are golden brown and the pork is cooked through.

RECIPE TIPS
HOW DO YOU STORE BREADCRUMBS?

You can make breadcrumbs in a food processor and store then in the freezer until you need them.

Recipe from Good Food magazine, February 2018

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Comments, questions and tips (8)

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Overall rating

A star rating of 4.4 out of 5.22 ratings
Heather Zavaďák-Wyche avatar

Heather Zavaďák-Wyche

Oh, this was lovely, though admittedly I forgot to add the breadcrumbs onto the first batch! (Both batches were amazing.)

gazzagee

question

Can you use Panko breadcrumbs for this recipe

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes you can use panko although as they're very dry you might find they begin to burn by the time the pork is cooked. You might be better adding the breadcrumbs just for the last 10 mins of cooking if using panko. We hope this helps. Best wishes, BBC Good Food Team.

phillywe

Was given some 5 kilos of cote de porc chops yesterday by my neighbour who has a farm. Been meaning to try this recipe for a couple of years. So did it today for Sunday lunch for 14. Made the breadcrumbs from yesterday’s baguettes. Used homemade grain mustard (not so sharp as the processed one) but…

Heather Zavaďák-Wyche avatar
Heather Zavaďák-Wyche

If the French farmer liked it, you know you're onto a winner!

Ann61

Easy to do and really tasty 😋

emilyrkrobson

Really enjoyed this recipe! I added more breadcrumbs maybe double (as accidentally blitz too much), drizzled a smidge of left over oil on top and put a splash of water in bottom of oven tray. They came out perfect - really really tasty. Made with two big pork chops - very filling. Will be making…

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