Marinated Pork Chops With Basil Pesto
Serves 4
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  1. 4 thick-cut pork loin chops, on the bone
  2. Coconut oil or pork lard, for frying
  3. 300g fine green beans, blanched
  4. 300g vine tomatoes, pan-fried
  5. 125g basil pesto, to serve
  6. Fresh herbs, to garnish
For the marinade
  1. Juice of 2 lemons
  2. 2 tbsp. extra virgin olive oil
  3. 2 cloves garlic, crushed
  4. 5g flat-leaf parsley, chopped
  5. 2 tsp Himalayan salt flakes
  6. 2 tsp cracked black pepper
  1. 1. Place the pork chops in a shallow bowl. Wish together all the marinade ingredients, pour over the chops and allow to stand for 10 minutes.
  2. 2. Heat the coconut oil or lard in a pan and fry die chops on both sides, in batches of 2, until cooked through and golden.
3. To assemble
  1. Arrange the beans and tomatoes on a platter, top with cooked pork chops and drizzle with pan juices.
4. To serve
  1. Place a dollop of basil pesto on each pork chop and garnish with fresh herbs.