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Herb and Chorizo Crusted Pork Chops

SAVE £0.20

recipe-herbandchorizocrustedporkchops

Easy Shopper Packs

Sweet Potato - Organic Item (500g) x 1
Lemons Verde - Organic Item (168g) x 1
Pork Chop Traditional - Free Range Pack(6) (1800g) x 1
Parsnips Pack(2) (400g) x 2
Free Range Eggs Large Half Dozen (440g) x 1
Chorizo: Cooking - Free Range 100g (0.220 lb)  x 1

Individual Price £42.10

Pack Price £41.90

SAVE £0.20

Step By Step - Instructions

1. Preheat the oven to 200C/180C fan/gas6. Place the pork chops into a large shallow roasting tin with a little oil, brush with surface of each with beaten egg and season.
2. Put the stuffing mix in a bowl, add the finely chopped chorizo and lemon zest and mix thoroughly.
3. Scatter a layer of the crust mix on top of each pork shop and then press on and drizzle with olive oil.
4. Put the parsnip and sweet potato chunks into a large roasting dish and toss with a couple of tablespoons of olive oil, rosemary and seasoning. Put in the oven to roast for 40 mins.
5. After 15 minutes add the tray of pork chops and cook until crisp and golden - about 20-30 mins.
6. Meanwhile, make the balsamic reduction by pouring the balsamic vinegar into the smallest saucepan you have and bring to the boil, turn down the heat and simmer for 10 mins until it thickens.
7. Serve the pork chops and roasted vegetables with a drizzle of the balsamic reduction.

Full Ingredients List

6 pork chops
1 egg beaten
100g sage and onion stuffing mix
50g chorizo, finely chopped
1 lemon, zest only
3 large parsnips, peeled and chopped into chunks
3 large sweet potatoes, peeled and chopped chunks
olive oil
1 sprig rosemary, leaves stripped

Recipe Infomation

Prep Time: 10 Minutes

Cooking Time: 45 Minutes

Temp: Gas mark 6, 200C (395F)

Level:

Serves: 6

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Sweet Potato - Organic

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Lemons Verde - Organic

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Pork Chop Traditional - Free Range

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Parsnips

View Free Range Eggs Large

Free Range Eggs Large

View Chorizo: Cooking - Free Range

Chorizo: Cooking - Free Range

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