Pork Chops with a Pesto Crust


  • 2 x 250g thick Pork chops
  • Olive oil to drizzle
  • Salt
  • Black pepper
  • 30g Walnuts, finely chopped
  • 40g Breadcrumbs
  • 4 tbsp Flat-leaf parsley, chopped
  • 8 Green olives, stoned and finely chopped
  • 1 lemon, grated zest
  • 3 tbsp Sacla’ Classic Basil Pesto


  1. Preheat oven to 200°C/400°F/Gas mark 6
  2. Rub pork chops all over with oil and season well
  3. Heat a frying pan over a medium-high heat and fry the chops for 2 minutes on each side until nicely brown
  4. In a shallow dish mix all the remaining ingredients together
  5. Make 2 piles of the crumbs in a roasting tray, each using about 1 tbsp of the mixture
  6. Sit a pork chop on top of each and cover with remaining Pesto crust so it's piled high and drizzle with oil
  7. Roast in the oven for 10-12 minutes, until pork is cooked through
Serves: 2Cooking time: Share recipeReview this recipe


No reviews yet, be the first to review this recipe. Sign in or register to add your review.

Share this recipe