Mike’s Pork chop crumb bake

2017-02-08-22-03-31

Woah this isn’t cake, but I do love this dish created by my bf Mike so I thought it was worth the mention. This recipe adds a nice nutty salty crunch to a piece of pork chop and it’s pretty easy. Unlike baking a cake there’s no accuracy in the amount of ingredients here. We just do it by eye and I guess from experience as well. But I’ll try to lay down some measures here for those that aren’t too sure.

P.S This will be great for a Valentine’s meal for 2!

Ingredients

  • 2 pork chops
  • roughly x2 handfuls of Panko bread crumbs
  • x1 handful of pine nuts or whatever other nuts you have in the cupboard i.e. cashews / hazelnuts / pistachios – lightly toasted
  • 1 tsp fresh rosemary
  • 2-3 Tbsp Parmesan cheese
  • 1 clove garlic
  • 1/2 tsp grated lemon rind
  • squeeze of lemon juice
  • 1 tsp olive oil
  • salt and pepper

Method

  1. Preheat oven to 175°C fan/ 180­°C non-fan
  2. Lightly fry the chops on both sides with some oil until it changes colour and just enough to seal them.
  3. Place chops in an oven proof dish.
  4. In a blender blitz up the nuts.
  5. For the crumb remove the nuts from blender into a bowl. Add to this the rosemary, lemon rind, Parmesan cheese, garlic, Panko, oil and a squeeze of lemon juice. Mix well and season with S+P (don’t forget the Parmesan will add a bit of saltiness to the mix too so don’t be too generous with the salt).
  6. Sprinkle this mix over your chops.
  7. Bake for about 20 minutes and until the crumb turns golden.
  8. Enjoy with some potato salad, or whatever other carbs and veg you want to eat it with.

If you try this recipe please let us know what you think! I can’t take any credit though – it’s all Mike, I just do the taste testing and cakes.

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