The Naked Chef
By Jamie Oliver
Pork chops with thyme, lemon and pesto
Not Too Tricky
serves 4
About the recipe
Regular cut pork chops will do for this recipe, but when I make this dish I ask my butcher to cut a two-rib chip, lose one of the ribs, trim off the excess fat and bat it out until it's about 4cm/1.6 inch think – now that's a real chop! A good butcher won't mind doing this. The chops are probably best cooked on a ridged griddle, but you can pan-fry or roast them.
The Naked Chef, p107
Recipe From
Ingredients
1 handful of thyme, picked
salt and freshly ground black pepper
1 clove of garlic
zest and juice of 1 lemon
1 tablespoon olive oil
4 two-rib pork loin chops, or regular chops
1 pesto recipe (see page 232)
Method
Find the recipe!
For the full recipe, head to page 107 of The Naked Chef.
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