Succulent – Juicy – So Tasty with Herby Marinade
HERBY PORK CHOPS
Busy days call for quick dinners, and this pork chop recipe is perfect for a weeknight. With an extra set of hands in the kitchen, both the pork and the accompanying slaw can be prepped in just a few minutes, creating a full-flavored, balanced meal.
This herb-coated pork seasons the oil it’s cooking in as you cook, so every time you flip it to create a golden, crisp crust, you’re also coating the meat in flavor.
The slaw can be recreated with really any root veggie you like to eat raw. Subbing in specialty flavoured olive oils or vinegars helps tweak this recipe a little bit each time you make it. And we think you’ll be making it often.
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:
Herby Marinated Pork Chops
- Large Saucepan
- Metal Tray
- Chopping Board
- Large Griddle Pan
- BBQ Grill
- 12 Pork Chops Use Best Quality – Lean
- 140 g Demerara Sugar Standard Quality
- 200 g Sea Salt Good Quality
- 1 tbsp Pink Peppercorns Good Quality
- 1 tbsp Juniper Berries Good Quality
- 1 tbsp Coriander Seeds Good Quality
- 2 Bay Leaves Fresh
- 2 Thyme Sprigs Fresh
- STEP 1Place all the brining ingredients into a large saucepan with 1 litre of water and bring to the boil. Remove from the heat and leave to cool completely. Once cooled, put the chops in the brine, cover them with cling film and leave in the fridge for 2 hours. Then, remove the chops from the brine, rinse under a cold tap and pat dry with kitchen paper.
- STEP 2Heat oven to 200C/180C fan/gas 6. Heat a large griddle pan over a high heat and fry the pork chops for 3-4 mins each side or until they begin to char – you may need to do this in 2 batches. Transfer to a baking tray lined with foil and roast for 10-12 mins until cooked through.