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Roasted Pork Chops with Crackling | Crush Mag

Oven Roasted Pork Loin Chops, Almond Crumble, Citrus Glaze & Crackling

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The perfectly paired flavours of sage and almond make this pork dish a yummy winter warmer.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 20 mins
Categories: 30-Minutes, Mains, Pork, Roasts
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Pork Chops

4 thick cut pork loin chops, with skin

NOMU extra virgin Olive Oil, for frying

butter, for frying

1 Tbsp (15 ml) NOMU Roast Rub (plus a little extra)

NOMU Sea Salt and NOMU Black Pepper

Citrusy Glaze

2 Tbsp (30 ml) honey

¼ C (60 ml) orange juice

½ tsp NOMU Chicken Fond stirred into ¼ C (60 ml)

hot water

Almond Sage Crumble

zest of 1 lemon plus a squeeze of juice

50 g blanched almonds

1 small garlic clove, roughly chopped

6-8 fresh sage leaves, torn

Pork Chops

Preheat the oven to 200 ºC.

Trim the skin from the pork loin chops. Season the skin with salt and a pinch of NOMU Roast Rub and set aside to make crackling.

Heat a frying pan to medium heat and fry the skin, skin side down, for a good 15 minutes or until crisp. Tip: use a smaller saucepan placed on top of the skins to help press down and prevent curling. This takes a little patience but is well worth it. Once the crackling is made, remove from the pan and set aside in a roasting tray.

Rub the pork chops with a little olive oil and season with NOMU Roast Rub, salt and pepper.

Heat a frying pan with a little butter and olive oil until relatively hot and sear the pork chops well on both sides.

Remove from the pan and place into the roasting tray. Set aside.

Citrusy Glaze

Deglaze the pan with the honey, orange juice, prepared chicken fond and a squeeze of lemon juice. Simmer until a thin but syrupy glaze is achieved. Set aside.

Almond Sage Crumble

Place the almonds, garlic, sage and lemon zest into a pestle and mortar and crush lightly until roughly mixed.

Sprinkle the nut mixture on top of each pork chop and place in the preheated oven, together with the crackling, for about 20 minutes or until just cooked through.

Serve immediately with the glaze drizzled over the top.