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Herb and Chorizo Crusted Pork Chops

December 5, 2014 by Katie Bryson 8 Comments

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Herb and Chorizo Crusted Pork Chops on feedingboys.co.uk

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.

Herb and Chorizo Crusted Pork Chop on Feedingboys.co.uk

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

 

 

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Filed Under: 1 Featured Posts, 1 Featured Recipes, Brands, Christmas, Dinner Recipes, Food Writing, Meat, Sponsored Post

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Comments

  1. Sarah (@tamingtwins) says

    December 5, 2014 at 10:29 pm

    Oh I love a cheat recipe using store cupboard ingredients. Sounds delicious, I’d never think to top with stuffing. Thanks for the inspiration Katie!

    Reply
  2. Stuart Vettese says

    December 6, 2014 at 3:32 pm

    I LOVE sage and onion stuffing, so I just know I will love this!

    Reply
  3. Sally - My Custard Pie says

    December 7, 2014 at 3:21 pm

    Love a pork chop – bookmarked for Christmas Eve…. or sooner.

    Reply
    • Katie Bryson says

      December 7, 2014 at 5:53 pm

      I hadn’t had a pork chop in ages, was very pleased to be reacquainted!

      Reply
  4. Eric The Cleaner says

    December 10, 2014 at 12:25 pm

    Oh, that looks fantastic 🙂 I would add a glass of nice red wine, a fireplace and my favourite slippers. Delicious and easy recipe. My type of cooking exactly. Thank you!

    Reply
    • Katie Bryson says

      December 10, 2014 at 4:25 pm

      Lol that sounds like a nice evening Eric!

      Reply
  5. laura@howtocookgoodfood says

    December 10, 2014 at 1:47 pm

    Absolutely love pork and always happy to try it in new ways. What a gorgeous sounding crust to top my favourite meat!

    Reply
    • Katie Bryson says

      December 10, 2014 at 4:25 pm

      Thanks Laura!

      Reply

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About Katie

I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

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