Pork Chops With Pistachio Crust - cooking recipe

Ingredients

400 g pack potato dumpling mix
110 g coarse sourdough breadcrumbs
2 tbsp chopped parsley
60 g pistachio nuts, roughly chopped
1 medium egg
2 tbsp grainy mustard
45 g butter, melted
3 tbsp olive oil
75 g caster sugar
2 tbsp lemon juice
750 g baby carrots
None 4 pork chops, each about 200g
None None pared lemon zest and parsley sprigs, to garnish

Preparation

Preheat oven to 350\u00b0F. Prepare dumpling mix according to package instructions then break into irregular pieces.
Mix together breadcrumbs, parsley, pistachios, egg, mustard and 2 tbsp butter. Season and set aside.
Heat oil in a frying pan and cook pork chops on both sides, until browned. Transfer to a baking sheet and spread pistachio mixture over top. Bake for 30 mins, or until pork is cooked to your liking.
Meanwhile, bring sugar and 1 1/4 cups water to a boil. Boil until syrupy. Add lemon juice and carrots. Cook gently for 8-10 mins, or until tender.
Melt remaining butter in a separate pan and saute dumplings until crispy. Serve with pork chops and carrots. Garnish with lemon zest and parsley sprigs.