Pork Chop with Mustard and Herby Breadcrumb Topping
We used to do a version of this dish with mustard and brown sugar (which is delicious, just substitute the herby breadcrumb topping for brown sugar) but since one of us was diagnosed as diabetic we had to change the dish slightly. This works just as well and is delicious too! We enjoy this with a nice Caesar Salad and Jersey Royal Potatoes (when they’re in season – otherwise any good new potato).
Pork Chop with Mustard and Herby Breadcrumb Topping
Servings: 2 people
Calories: 322kcal
Ingredients
- 2 Pork Chops not too thin
- 1 handful Breadcrumbs enough to sprinkle over both chops
- 1 tbsp Fresh Parsley finely chopped
- 1 tsp Fresh Sage finely chopped
- English Mustard
Instructions
- Mix the breadcrumbs with the parsley and sage
- Spread the mustard generously over one side of the chops
- Sprinkle the herby breadcrumb mixture over the chops ready to cook
- Either cook over a low heat on a barbecue with a lid (this gives the best result!), or cook in a pre-heated oven at Gas Mark 3, 140°C fan, 15°C no fan, for about 35 minutes until the chops are cooked through, the rind has gone nice and crisp and the herby breadcrumb crust is golden. Enjoy!
Nutrition
Calories: 322kcal | Carbohydrates: 20g | Protein: 33g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 348mg | Potassium: 578mg | Fiber: 2g | Sugar: 2g | Vitamin A: 179IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg