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Grilled Pork Chop with Almond Croquettes and Salad
Pork chops and apples served with almond-crusted potato croquettes and a herb-dressed green salad.
Dinner
Pork
Potatoes
Salad
Almonds
Estimated Nutrition
Calories
1210.2
kcal / serving
2420.4 kcal total
Carbs
42.9
g
per serving
85.8 g total
Fat
89.1
g
per serving
178.2 g total
Protein
59.3
g
per serving
118.6 g total
Cook Time
15
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
5
ml
English Mustard
30
ml
Cider Vinegar
Dairy
1
piece
Egg Yolk
free-range
1
piece
Egg
free-range, beaten
Fruits
1
piece
Apple
cored and cut into wedges
GrainsCereals
50
g
Plain Flour
Meat
2
piece
Pork Loin Chops
NutsSeeds
1
1
Salt
to taste
1
clove
Garlic
finely chopped
15
ml
Flat leaf Parsley
finely chopped
15
ml
Mint
finely chopped
15
ml
Basil
finely chopped
15
ml
Thyme
finely chopped
15
ml
Flat leaf Parsley
finely chopped for croquettes
75
g
Flaked Almonds
OilsFats
150
ml
Vegetable Oil
or sunflower oil
Other
10
ml
Honey
clear
Vegetables
1
piece
Banana Shallot
finely chopped
500
g
Mashed Potatoes
1
head
Little Gem
roughly chopped
2
handful
Lamb's Lettuce
Method
1
Preheat the grill to high.
2
Place pork chops and apple wedges in an ovenproof pan, season with salt, and grill for 10 minutes.
3
Whisk egg yolk, mustard, honey, and cider vinegar in a bowl.
4
Slowly whisk in vegetable oil until the dressing is thick and creamy.
5
Stir in the shallot, garlic, and fresh herbs, then season and set aside.
6
Heat oil in a deep-fat fryer or large pan to 180°C.
7
Mix mashed potatoes with parsley and roll into sausage shapes.
8
Coat the potato sausages in flour, then beaten egg, then flaked almonds.
9
Fry the croquettes for 2-3 minutes until golden-brown and hot.
10
Toss salad leaves with dressing and serve immediately with the pork and croquettes.