Herb & lemon pork chops

Easy Cook - - WEEKEND ITALIAN -

Serves 6 Prep 15 mins plus mar­i­nat­ing Cook 10-15 mins £1.20 a por­tion 362 kcals, 27g fat, 10g sat. fat, 1g sugar

6 big pork loin chops 3 gar­lic cloves, crushed small bunch at-leaf pars­ley, chopped ½ tsp fen­nel seeds, roughly crushed zest and juice 1 lemon, plus 1 lemon,

quar­tered 3 tbsp olive oil 6 bay leaves

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.

2 Heat a bar­be­cue, fry­ing 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. Serve with the pork.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.