U S herb crusted pork chop with green

by Clover Ng @ 09 Jul 2014

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, for 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 and set aside to marinate.

• Heat a frying pan with olive oil over a medium heat. Add in the rosemary sprig and 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. Serves 1

U S herb crusted pork chop with green

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