1 U.S pork chop (200g)
Salt and freshly ground pepper, to taste
1 garlic clove, peeled and crushed
3ml olive oil, extra for pan-frying
1 rosemary sprig
50g Japanese mix
20g (each) Dijon mustard, basil pesto and roasted pistachio
Blanched green asparagus and green beans, for serving
Dijon mustard and lemon dressing
Rub the pork chop with salt and freshly ground pepper, to taste.
Place the seasoned pork chop into a bowl and add in the crushed garlic and olive oil. Set aside to marinate.
Heat a frying pan with olive oil over a medium heat and add in the rosemary sprig. Sauté until aromatic.
Add in the marinated pork chop and sear until lightly browned. Remove frying pan from the heat.
Spread the Japanese mix, mustard and basil pesto onto the seared pork chop and sprinkle with roasted pistachio.
Roast in a pre-heated oven until the top becomes crispy, for about 6 minutes.
Serve the baked herb crusted pork chop with the blanched green asparagus and greens beans.
Dress with mustard and lemon dressing.