Mustard pork chops with pesto rice recipe

  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 1441 calories / serving
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Prepare the pesto by placing the basil, pine nuts, extra-virgin olive oil, garlic and a little salt in a food processor. Blitz until smooth. Add the Parmesan and pulse until a thicker consistency is reached. Cover and chill until needed.

Prepare the rice by placing the rice in a large, heavy-based saucepan and covering with the boiling water. Cover tightly with a lid, then lower to a simmer for 10-12 minutes. Remove from the heat and keep the lid on until ready to serve.

Pre-heat the grill to medium-high.

Whisk together the mustard, honey, olive oil and seasoning in a small mixing bowl. Coat the pork chops in this marinade and arrange on a lined baking tray. Grill for 5-7 minutes on both sides until cooked through.

Meanwhile, stir the pesto into the rice and mix well to combine thoroughly. Re-heat the rice if necessary in a microwave. Spoon onto serving plates and top with a pork chop. Garnish with a sprig of tarragon before serving.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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  • Ingredients

  • 25ml olive oil
  • 4 x 150g pork chops
  • 4tbsp wholegrain mustard
  • 2tbsp honey
  • salt
  • pepper
  • sprigs of tarragon, to garnish
  • For the pesto rice

  • 250ml basmati rice (use a measuring jug), rinsed in several changes of cold water, then drained
  • 500ml boiling water
  • 25g basil leaves
  • 50ml extra-virgin olive oil
  • 25g pine nuts, toasted
  • 25g Parmesan, grated
  • 1 clove garlic, crushed
  • Energy 5985kj 1441kcal 72%
  • Fat 90g 129%
  • Saturates 24g 120%
  • Sugars 13g 14%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 114.8g Protein 41.9g Fibre 1.9g


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