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Pork chop in a mustard and herb crust with herb salad (recipes)






Serves 1



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



2 pork loin chops60g/2¼oz butter1 tbsp whole grain mustardFor the crust:¼ loaf bread2 handfuls fresh soft herbs e.g. chervil, basil, chives, coriander.For the herb salad:¼ red onion, thinly slicedlots of soft herbsFor the dressing:100g/3½oz raisins100ml/3½fl oz white wine vinegar50ml/1½fl oz olive oil



Method



1. Preheat the oven to 220C/425F/Gas 7. 2. To make the crust put all the crust ingredients in a mini food processor and blitz until chopped and combined.3. Trim the pork chops to remove the fat and leave round noisettes. Heat the butter in a frying pan and fry the chops for 2 to 3 minutes to brown.4. Spread the mustard over the pork and put them in the oven for 5 minutes.5. Remove from the oven and spread on the crust.6. Put back in the oven for 5 minutes.7. If the crust is not crisp enough it can be finished off with a blow torch.8. Put the raisins in a pan with the white wine vinegar.9. Heat for 2 minutes so that the raisins plump up.10. Drain and put in a mini food processor and blitz with the olive oil.11. Rinse and dry the herbs and place in a bowl with the onion.12. Mix and place on the serving plate.13. Pour over the raisin dressing14. Serve with the pork.