Cutlets with herb topping

Total time: 39m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 452 Kcal, 32g Protein, 8g Carbohydrates, 31g Fat


  • Asparagus
  • a little butter
  • 1 kg white asparagus, peeled, cut in half diagonally
  • 1 organic lemon, use grated zest only
  • 1 tsp sugar
  • 3 tbsp white wine
  • 1 tsp salt
  • a little pepper
  • Meat
  • 1 tsp coarse-grain mustard
  • 40 g butter, soft
  • 1 garlic clove, pressed
  • 1 tbsp oregano, finely chopped
  • 1 tbsp flat-leaf parsley, finely chopped
  • 1 tbsp sage, finely chopped
  • 1 tsp salt
  • a little pepper
  • 1 tsp paprika
  • 2 tbsp peanut oil
  • 4 pork chop (approx. 160 g each)
  • 4 pieces aluminium foil (approx. 25 cm each)

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  • Asparagus

    Heat the butter in a wide-bottomed pan. Sauté the asparagus for approx. 2 mins. Add the lemon zest, then add the wine, bring to the boil. Reduce the heat, cover and simmer the asparagus for approx. 10 mins. over a medium heat until almost soft, season.
  • Meat

    To make the herb mixture, combine the butter with all the other ingredients up to and including the pepper, set aside. Combine the oil, paprika and salt, coat the cutlets with the mixture. Charcoal/gas/electric grill: Grill the cutlets for approx. 3 mins. on each side over/on a medium heat. Place each cutlet on a sheet of foil. Spread with the herb mixture. Fold the foil over each piece of meat to form a parcel. Grill the cutlets for a further 3 mins. until cooked.
  • Serve:

    Plate up the meat, drizzle with the cooking juices. Serve with asparagus.

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