Herb & lemon pork chops
By Jane Hornby
Contains pork – recipe is for non-Muslims only
Cook these fresh, zesty chops on the barbecue, griddle or in a frying pan
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Prep:15 mins
Cook:15 mins
Plus marinating - Serves 6
- Easy
Nutrition per serving
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kcal 362
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fat 27g
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saturates 10g
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carbs 1g
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sugars 1g
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fibre 0g
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protein 30g
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salt 0.23g
Ingredients
- 6 big pork loin chops
- 3 garlic cloves, crushed
- small handful flat-leaf parsley, chopped
- ½ tsp fennel seeds, roughly chopped
- zest and juice 1 lemon, plus 1 lemon, quartered
- 3 tbsp olive oil
- 6 bay leaves
Tip
Rocket, mint & broad bean saladCook 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.
Method
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.
Heat a barbecue, frying 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.
