Artichoke & olive dip
Create a laid-back Italian meal for friends with this delicious dip, breadsticks, olives and cured meats
Herb & lemon pork chops
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Serves 6
Skip to ingredients
- 6 big porkloin chops
- 3 garlic clovescrushed
- small handful flat-leaf parsleychopped
- ½ tsp fennel seedsroughly chopped
- zest and juice 1 lemonplus 1 lemon, quartered
- 3 tbsp olive oil
- 6 bay leaves
Nutrition: per serving
- kcal362
- fat27g
- saturates10g
- carbs1g
- sugars1g
- fibre0g
- protein30g
- salt0.23glow
Method
step 1
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.
step 2
Heat a barbecue, frying pan 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.
