Lemon and herb crusted pork chop

Lemon and herb crusted pork chop


1 person made this

About this recipe: 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

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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