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Parmigiano-Reggiano cheese,

Parmigiano-Reggiano cheese, , Brioche and Herb Crusted Pork Chops
  • 1

    Preheat the oven to 200°C/400°F/gas mark 6. Place the apple in an ovenproof casserole, add 1 tablespoon of water, cover and bake in the oven for 15 minutes until just tender.

  • 2

    Remove from the oven and set aside. Bring a large pan of salted water to the boil, add the potatoes and boil for 15–20 minutes until tender.

  • 3

    Drain well and mash with the 50g of butter. Season with crushed sea salt and freshly ground black pepper and fold in the cooked apple. Keep warm.

  • 4

    Using a sharp knife, score the skin of the chops (this will help the chops to crisp while cooking) and season with crushed sea salt and freshly ground black pepper.

  • 5

    Heat the oil in a large ovenproof frying pan. Add the chops and cook for 1 minute on each side to seal. Transfer the pan to the oven and cook for 7 minutes.

  • 6

    For the herb crust, break the brioche into pieces and place in a food processor and blitz for 30 seconds to reduce it to fine crumbs.

  • 7

    Add the parsley and rosemary and blitz for a further 15 seconds. Place the mix in a dish. Remove the chops from the oven, brush with mustard. Lay the pork chops in the crust mix.

  • 8

    Place on a baking tray, crust side up, sprinkle with Parmigiano-Reggiano shavings. To serve, divide the bramley mash between warmed serving plates, top each portion with a chop.

  • It’s ready!

The perfect



Discover it BOURGOGNE

Served with a Bourgogne wine.

Tasting tip

Discover the aromas of BOURGOGNE

Alcohol abuse endangers your health, drink only in moderation
{climat Vignoble Bourgogne Patrimoine Mondial}