Serves 2 |  Prep 15 mins Cook 15 mins

Herb up your life! This deliciously bronzed, herb spiked, panko crumb pork is super easy to put together and is a treat to the taste buds with a lemony undertone thrown in too. I served mine with Thyme Roasted Baby Leeks, steamed tenderstem broccoli, and a small whole jacket sweet potato each. The recipe is easily doubled and you could also apply the same method to flattened chicken breasts.

Pork is a great source of protein, and is also another good way of getting zinc into your diet. 85g of pork contains just under 2mg of zinc, and men require about 11mg a day (women 8mg). Zinc is an important mineral to consider for healthy immune system function. 85g of pork chop is also only around 137 calories. (SOURCE: http://www.livestrong.com/article/415403-what-are-the-health-benefits-of-pork-chops/ )

Ingredients.

2 pork chops (without bone)

60g panko breadcrumbs

30g plain flour

1 tbsp fresh thyme, finely chopped

1 tbsp fresh rosemary, finely chopped

1 tsp fresh sage, finely chopped

1 tsp basil, finely chopped

½ tsp garlic granules

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1 lemon, zested

1 egg, lightly beaten

 

Method.

Preheat your oven to 200c / 180c (fan) / Gas Mark 6

 

  1. Set out the following in 3 separate bowls / plates alongside one another to create yourself a little workstation; plain flour, beaten egg, and panko breadcrumbs that have been mixed with herbs / lemon zest. (See picture).
  2. Dust the pork chops in flour and shake off any excess.
  3. Dip in the beaten egg to coat and wait for any excess liquid to drip out over the bowl.
  4. Then fumble the chops in the breadcrumb mix coating thoroughly.
  5. In a frying pan large enough to accommodate both chops, heat a tablespoon of olive oil over a medium to high heat.
  6. Fry the chops for 3 minutes on each side.
  7. Place the chops on a baking tray and place in the oven to finish cooking for 8-10 minutes.
  8. Remove the chops from the oven and plate up with your desired sides.

 

 

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