Lemon and herb crusted pork chop

    40 min

    Tender pork chop with a crust made from fresh breadcrumbs, cheese, lemon zest, thyme & tarragon. Serve with buttered new potatoes and a crisp salad or vegetables. Serves 2

    Samantha's Supper

    Kent, England, UK
    10 people made this

    Serves: 2 

    • 2 large pork chops
    • 1 slice white bread (crust end works well)
    • zest from 1/2 lemon
    • good pinch dried thyme
    • good pinch dried tarragon
    • seasoning to taste
    • vegetable or sunflower oil
    • olive oil
    • knob mature cheddar cheese

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Make the crust by blitzing the bread in a mini chopper until fine. Add the cheese, lemon and herbs. Blitz again until all incorporated well.
    2. Pour the breadcrumb mixture into a bowl and set aside.
    3. Heat a little vegetable or sunflower oil in a fry pan and cook the chops until just cooked.
    4. Heat a grill. Stir in a tablespoon of olive oil into the breadcrumb mixture. Mix well.
    5. Gently spread the breadcrumb mixture on top of the pork chops. You may need to do this with a teaspoon at a time and gently press down.
    6. Grill the chops until the fat side is browned really well and the breadcrumbs are crispy. Serve.

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