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Nut-Crusted Pork

Nut-Crusted Pork image
Difficulty Medium
Preparation 5 min
Cooking 30 min


4 servings
    • 250   g
    • 1   cube
    • 4  
    • 50   g
    • 440   g
    • 3   tablespoon


  1. Pop your rice in a pan and cover by 2 centimeters with boiling water. Add your stock cube and reduce to a simmer. Cook for 25–30 minutes until tender.

  2. Preheat the oven to 200ºC. Grab your pork chops from the fridge and let them warm to room temperature.

  3. Chop your almonds finely and mix in a large bowl with some salt and pepper.

  4. Pat your pork chops dry with a piece of kitchen paper and then brush your mustard on one side. Sprinkle over your nuts and carefully coat. Pop onto one side of your baking tray, drizzle with olive oil, and bake initially for 10 minutes.

  5. While the pork starts, wash and then top (and tail if you like) your green beans. After 10 minutes, add these to the tray with a drizzle of oil, some salt and pepper, and a tablespoon or two of balsamic vinegar over the beans.

  6. Cook for a further 10 minutes, or until the pork is cooked through with no pink meat.

  7. Pack your lunch boxes by splitting the rice and veggies into four, drizzling over some extra balsamic and the roasting tin juices, slicing up the pork, and serving on top. Let cool to room temperature before popping it in the fridge. Enjoy cold or reheat fully in the microwave as you need.