Breaded Juicy Sundried Tomato & Basil Pork Chops with Oven Roasted Baby Potatoes & Sweet Honeyed Carrots

  

Sick of cooking dry old pork chops? Want a succulent juicy chop? The best way to get a moist chop is to coat it with a breadcrumb crust that keeps the juices in & creates a lovely flavour base too. Serves 6 at 1pp on F&H or approx 10pps if pointing.

For the Pork Chops: 

6 Pork Chops all visible fat removed 

3 Slices Calorie Controlled Wholemeal Bread

1 Tsp Sundried Tomato Pesto 

1 Handful Fresh Basil Leaves 

Salt & Fresh Black Pepper 

Cover a baking tray with tinfoil & spray with oil. Place pork chops on the baking tray. Meanwhile Blitz the Bread in a food processor to form breadcrumbs. Add the Pesto, Basil & Salt & Pepper & Blitz again to combine. Evenly divide the breadcrumb mixture over the chops & very lightly pat down. Cook in a Preheated Oven at 190c for approx 25mins or until the chops are cooked through & the crumb topping has gone crispy & brown. 

For the Oven Roasted Baby Potatoes: 

200g Baby Potatoes per person 

Sprayoil 

Salt & Fresh Black Pepper 

Dried Oregano 

Place the potatoes into a roasting dish & spray well with oil. Sprinkle with Salt & Fresh Black Pepper & a little dried Oregano. Roast in a preheated oven at 190c for approx 40 mins or until nice & soft in the middle & browning on the outside. 

For the Sweet Honeyed Carrots 

Carrots sliced into Batons 

Salt & Fresh Black Pepper 

1 tsp Sweet Freedom Syrup 

  

Lay a large square of tinfoil on your counter & place carrots in a layer in the middle. Sprinkle with Salt, Pepper & Syrup & fold over tinfoil & scrunch up sides & top to make a wee parcel with the carrots evenly inside. Place this in a preheated oven at 190c for approx 35 minutes or until cooked through. Be careful opening the parcel to dish the carrots as there will be hot escaping steam. Serve the Pork Chops with the Oven Roasted Baby Potatoes & the Sweet Honeyed Carrots & Enjoy!

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