Mustard crumbed pork chops

Image supplied
Image supplied

Preparation: 10 Min | Cooking: 20 Min | Serves 4


4 pork chops

salt and pepper

10ml (2t) Dijon mustard

15ml (1T) honey

15ml (1T) olive oil

Crumb coating

4 slices white bread

15ml (1T) wholegrain


a bunch of fresh parsley

1 garlic clove, crushed


500ml (2c) peas

30ml (2T) butter

salt and pepper

To serve

fresh watercress

roast garlic


  • Preheat the oven to 200°C.
  • Put a wire rack on a baking sheet and grease with nonstick spray.
  • Season the chops. Mix the mustard and honey and brush the chops with the mixture.

Crumb coating

  • Blitz the ingredients in a food processor then coat the chops on one side, pressing them down firmly.
  • Arrange the chops on the wire rack, drizzle the oil over and cook in the oven for 15-20 minutes.


  • Blanch the peas in boiling water, stir in the butter and season.

To serve

  • Serve the chops on top of the peas with the watercress and garlic.
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