Walnut-crusted pork chops

Total time: 35m
Preparation Time: 35m

For 4 people


Nathaline (FOOBY Team)

Nutritional Information

Contains 704 Kcal, 48g Protein, 11g Carbohydrates, 51g Fat


  • Walnut crust
  • 0.5 red chilli pepper
  • 100 g walnuts
  • 0.5 bunch oregano
  • 2 tbsp butter, soft
  • 0.5 tsp sea salt
  • a little pepper
  • 0.5 tsp ground coriander seeds
  • Pork chops
  • 4 pork chop (each approx. 250 g)
  • clarified butter for frying
  • 1 tsp salt
  • Fig sauce
  • 1 red onions
  • 0.5 red chilli pepper
  • 5 figs
  • 1 tbsp butter
  • 0.5 tsp ground coriander seeds
  • 0.5 dl red port
  • 2 dl beef bouillon
  • salt and pepper to taste
  • 3 sprigs oregano

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  • Walnut crust

    Deseed the chilli pepper, chop finely with the walnuts. Finely chop the oregano.
  • Mix the chilli pepper, nuts and oregano with the butter and coriander seeds, season.
  • Pork chops

    Heat the clarified butter in a frying pan. Salt the chops, fry for approx. 3 mins. on each side, remove. Place the chops on a baking tray lined with baking paper.
  • Spread the nut crust over the chops, press down gently.
  • To finish in the oven

    Approx. 10 mins. in the upper half of an oven preheated to 220°C.
  • Fig sauce

    Deseed and slice the chilli pepper, cut the onion into rings and dice the figs. Heat the butter in the same pan. Add the onion and chilli pepper, sauté, add the figs and coriander seeds, cook briefly.
  • Pour in the port and reduce almost completely. Pour in the stock, simmer for approx. 10 mins., season. Tear off the oregano leaves, mix in. Serve the sauce with the pork chops.
  • Serve with:

    Pasta and salad

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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