|25 grams||Butter; (1oz)|
|2 teaspoons||Freshly chopped rosemary|
|50 grams||Chopped roast hazelnuts; (2oz)|
|50 grams||White breadcrumbs; (2oz)|
|Salt and freshly ground black pepper|
|1 tablespoon||Olive oil|
|1 tablespoon||English mustard|
Preheat the oven to 200 C, 400 F, Gas Mark 6.
Melt the butter and mix the rosemary, hazelnuts and breadcrumbs with the butter, add seasoning to taste. Trim the chops of excess fat. Secure with cocktail sticks to stop them from falling apart.
Heat the olive oil in a frying pan, season and fry the chops for 2 minutes on each side until well browned.
Remove from the pan, spread a little mustard onto the fat edge of each chopand press some of the crumb mixture onto the mustard edge.
Place the chops on a baking tray and into the preheated oven for 10 minutes, leave to stand for 3-4 minutes before serving.
Converted by MC_Buster.
NOTES : A nutty crust gives added texture and flavour to this dish, the natural sweetness of the meat is enhanced by the addition of rosemary.
Converted by MM_Buster v2.0l.
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