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Walnut-crusted pork chops
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 704
  • Fat about 51g
  • Carbohydrates about 11g
  • Protein about 48g
This is needed
This is needed for 4 people
Walnut crust
  • 0.5 red chilli pepper
  • 100 g walnuts
  • 0.5 bunch oregano
  • 2 tbsp butter, soft
  • 0.5 tsp ground coriander seeds
  • 0.5 tsp sea salt
  • a little pepper
Pork chops
  • clarified butter for frying
  • 1 tsp salt
  • 4 pork chop (each approx. 250 g)
Fig sauce
  • 0.5 red chilli pepper
  • 1 red onion
  • 5 figs
  • 1 tbsp butter
  • 0.5 tsp ground coriander seeds
  • 2 dl beef bouillon
  • 0.5 dl red port
  • salt and pepper to taste
  • 3 sprigs oregano
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And that's how it's done
And that's how it's done
Walnut crust
Deseed the chilli pepper, chop finely with the walnuts. Finely chop the oregano.
Mix the chilli pepper, nuts and oregano with the butter and coriander seeds, season.
Pork chops
Heat the clarified butter in a frying pan. Salt the chops, fry for approx. 3 mins. on each side, remove. Place the chops on a baking tray lined with baking paper.
Spread the nut crust over the chops, press down gently.
To finish in the oven
Approx. 10 mins. in the upper half of an oven preheated to 220°C.
Fig sauce
Deseed and slice the chilli pepper, cut the onion into rings and dice the figs. Heat the butter in the same pan. Add the onion and chilli pepper, sauté, add the figs and coriander seeds, cook briefly.
Pour in the port and reduce almost completely. Pour in the stock, simmer for approx. 10 mins., season. Tear off the oregano leaves, mix in. Serve the sauce with the pork chops.