Pork chops with coconut & pistachio dukka

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Pork chop on a plate sprinkled with dukkha


Serves 4

  • 4 pork chops, bone in
  • 1/2 teaspoon sumac
  • Maldon sea salt for seasoning
  • 1 tablespoon rapeseed oil
  • 2 tablespoons desiccated coconut
  • 3 tablespoons pistachio nuts, shelled
  • 1 large handful fresh coriander, finely chopped
  • 2 teaspoons Maldon sea salt
  • Juice of 1/3 lemon

You will need a large frying pan, a large roasting tray, a small roasting tray and a pestle and mortar.


Prep time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes

Pork chops with coconut & pistachio dukka

A dukka is an Egyptian blend of nuts, spices and herbs, traditionally used for dunking bread. But here I had an overwhelming urge to roast pistachios and coconut together and fold through chopped coriander. Along with the sea salt flakes it’s an utterly addictive combination. The dukka adds layers of colour, flavour and texture to what would otherwise be a quick and easy, yet fairly plain, meal. This is a perfect meal for a midweek dinner, or when you are short of time. If you have people who would be dubious of the dukka (like my children!), this is an easy way to all to eat together without having to cook two different meals. Simply leave the sumac off the pork chops of the less adventurous and offer the dukka on the side.


Preheat the oven to 180/350/gas 4.

Sprinkle the sumac over the pork chops on either side and season with Maldon sea salt.

Heat the oil in a large frying pan and fry for 4 minutes, or until the chops have started to take on some colour.

Remove the chops from the frying pan to a roasting pan. Squeeze over the lemon. Place in the oven for 15 minutes, or until the juices have run clear. The cooking times will depend on the thickness of the pork chop. The meat should be white or grey not pink inside.

Meanwhile, make the dukka. Place the coconut and pistachios on a baking tray in the oven for 5 minutes, being careful not to let it burn.

Once it has colour, pour it in to the pestle and mortar and pound to a coarse paste. Stir through 2 teaspoons of Maldon sea salt and the freshly chopped coriander.

Serve alongside the pork chops and pour over all the juices from the pan. This is lovely with some boiled new potatoes or brown rice.



Dukka is so versatile and will hold in a sealed container at room temperatureΒ  for up to 5 days. Try it alongside boiled eggs, sprinkled over roasted vegetables, or simply scattered over lightly baked salmon.”

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