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Marinated Pork Chops With Basil Pesto

  • Author: Loose it! Vol 13. May 2016


  • 4 thick-cut pork loin chops, on the bone
  • Coconut oil or pork lard, for frying
  • 300g fine green beans, blanched
  • 300g vine tomatoes, pan-fried
  • 125g basil pesto, to serve
  • Fresh herbs, to garnish


  • Juice of 2 lemons
  • 2 tbsp. extra virgin olive oil
  • 2 cloves garlic, crushed
  • 5g flat-leaf parsley, chopped
  • 2 tsp Himalayan salt flakes
  • 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.


  • Serving Size: 4