Asian Pork Chop with a Walnut & Lentil Pâté, Green Salad, Boiled Rice
Fri, 8 November 2019
Serves 4
Ingredients
4 boneless pork chops 1 inch thick
4 tablespoons Donegal rapeseed oil
1 thumb of fresh ginger
1 teaspoons of salt
Soy sauce for marinade
1 teaspoon black pepper
4 teaspoons of walnut & lentil pâté for the crust.
2 handfuls of mixed leaves
Half a red onion sliced
300g boiled rice
Method
Preheat an oven to 200°C. Lightly grease a baking sheet.
Rub each pork chop with Donegal rapeseed oil.
In a small bowl mix together salt, pepper, ginger paste, soy sauce.
Season all sides of the pork chop with this mix & leave for few minutes.
Place seasoned pork chops onto the hot frying pan for 3 mins each side until brown.
Place in a baking tray, spread the Harvest Moon walnut & lentil pate evenly on top
Bake in the preheated oven for 8 minutes in a pre-heated oven at 185°C until a crust forms with the pâté and the pork chops are cooked all the way through.
