Mustard pork chops with pesto rice recipe

6 ratings Rate
  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 1441 calories / serving
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French Mustardporkchopswithpestorice He

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 and view the full Food safety at home video.

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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
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  • Energy 5984kj 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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