Baked Rosemary and Pecorino Pork Chops
The bit of lemon zest in this one is delightful. Oh yes. And I think it worked really well with roast vegetables.
I forgot to take this picture until I’d eaten most of my meal… Ops!
Serves: 2
Cook time: 60 min
(10 min to prepare, 45 min in the oven and 5 min to rest the meat)
Ingredients:
2 pork chops
1/4 cup of fresh bread crumbs made from day old bread
1/5 cup of pecorino (or parmesan)
1 teaspoon of parsley
1/2 teaspoon of rosemary
1/2 teaspoon of lemon zest
Salt and pepper to taste
1 egg beaten
1/4 cup white wine
1 Tbs lemon juice
Lemon wedges to serve
1. Make up your fresh bread crumbs in a bowl and combine with parmesan, pecorino, parsley and rosemary.
2. In another bowl, combine an egg, lemon and white wine.
3. Coat the meat in the egg mixture and roll in the breadcrumb mixture to coat.
4. Lay in a well oiled baking tray. (I put a little extra parmesan and egg mixture on top once in the tray… but not to much)
5. Bake for 45 minutes in a medium oven.
6. Serve with a wedge of lemon to squeeze on top.
Tip: If you’re going to do this with roasted vegetables get the potatoes in before you start the meat and then add your additional vegetables after you have put the meat in the oven. I served this with pumpkin, carrot, cauliflower and zucchini.