Herb and Chorizo Crusted Pork Chops

A super easy bung-it-in-the-oven meal that’s packed with flavour. It’s perfect for Christmas Eve when you want to serve up something special, but already have enough on prepping the turkey!

It cuts a pleasing amount of corners using store cupboard ingredients. I’ve used simple sage and onion stuffing mix for the crust and lifted it with a little lemon zest and chopped chorizo.

Pork chops are a forgotten gem, cheap and easy to jazz up with some choice ingredients and quick to cook.

I got mine from the Farmer’s Choice website, where they have a huge range of meats perfect for stocking up the freezer when you’ve got lots of big family meals to plan over the Christmas season.

Herb and Chorizo Crusted Pork Chops with Roasted Veg

Serves: 6

Prep time: 10 mins
Cook time: 45 mins

Ingredients

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
200ml balsamic vinegar

Method

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.

Disclosure: I was commissioned by Farmer’s Choice to create this recipe for Christmas. All thoughts are my own.