Jeep Pork Chop

Jeep Pork Chop

Good Housekeeping

Makes: 4

Prep Time: 0 hours 15 mins

Cook Time: 0 hours 20 mins

Total Time: 0 hours 35 mins

25 g

pine nuts

1 tbsp.

extra virgin olive oil, plus extra to garnish

4

x 200 pork chops, excess fat trimmed

200 g

cherry tomatoes on the vine, snipped into bunches

100 g

rocket

25 g

Parmesan cheese shavings

2 tbsp.

balsamic vinegar, plus extra to drizzle

Large handful fresh basil, roughly chopped

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

1. Heat a large frying pan over medium heat and toast the pine nuts, stirring frequently, until golden brown (watch them carefully as they catch easily). Tip on to a plate and set aside.

2. Heat the oil in the empty pan and fry the pork until golden and cooked through, about 15min, turning occasionally.  Add the tomatoes bunches to the pan for the final 5min of cooking time.

3. Meanwhile in a large serving bowl toss together the rocket, Parmesan shavings, balsamic vinegar and some seasoning.

4. Scatter the basil and pine nuts over the pork chops (drizzle with extra balsamic if you like) and serve with the salad.

Per Serving:

• Calories: 341
• Fibre: 1 g
• Total carbs: 5 g
• Sugars: 4 g
• Total fat: 17 g
• Saturated fat: 5 g
• Protein: 42 g

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

Jeep Pork Chop

Source: https://www.goodhousekeeping.com/uk/food/recipes/a537006/italian-pork-chops/

Share: