Parmesan-crusted pork chops and winter slaw

parmesan-crusted_pork_chops_and

Serves: 4

Ingredients

2 tbsp extra virgin olive oil
2 cloves garlic, crushed
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried rosemary
himalayan salt and black pepper
8 loin pork chops
100g finely grated parmesan cheese
1 finely shredded baby red cabbage
1 finely shredded baby green cabbages
1 small carrot
50g toasted chopped pecan nuts
1/2 fresh lemon juice
1 tsp xylitol
1/2 cup homemade mayonnaise
2 tbsp sour cream
garnish with micro herbs
1/2 cup (for the chops) + 1 tsp (for the slaw) dijon mustard

Method

  1. For the chops: Combine 1/2 cup of mustard, 2 tbsp olive oil, 2 cloves garlic, thyme, oregano, rosemary and seasoning in a bowl and lightly brush this mixture over the chops. Set aside for 15 minutes.
  2. Heat a little extra oil in a nonstick pan and fry the chops on both sides, turning occasionally, until deep golden-brown and cooked through.
  3. Preheat the oven grill.
  4. Arrange the browned chops on a roasting tray lined with foil and sprinkle generously with parmesan. Grill the chops until the cheese has melted and turned crisp and golden.
  5. For the slaw: Toss the cabbage, carrot, 1 tsp dijon mustard, juice of 1/2 lemon, 1 tsp xylitol, 1/2 cup homemade mayonnaise, 50g toasted pecan nuts and 2 tbsp sour cream together and season well with salt and pepper.
  6. To serve: Serve pork chops with slaw, garnished with herbs.

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Recipe Types

chicken

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pork

Pork

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Vegetarian

fish

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salad

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