Pork schnitzel with spaghetti

Pork chop fillets are a really great low fat meat and this is such a simple but tasty way to cook them. You might not think about having them with pasta but the no-fuss tomato sauce is just perfect and really low calorie too.

The herby breadcrumbs give it so much flavour, but cooking them under the grill avoids adding unnecessary grease. This dinner feels like a real treat after a long day at work but it can be on the table from start to finish in just 15-20 minutes


2 pork chop fillets
1 teaspoon dried mixed herbs, sprinkle of fresh parsley
1 cup breadcrumbs
1 carton passata
1 red onion
2 cloves garlic, grated
½ teaspoon smoked paprika
½ teaspoon dried chilli flakes
splash worcestershire sauce
75g per person brown spaghetti
salt and pepper


First of all, mix the breadcrumbs and herbs together, season and give a good coating to the pork chops. Put them on a lined grill tray under the grill on a medium heat for around 10-15 minutes turning half way through (alternatively place in a high oven). Meanwhile, cook the spaghetti in plenty of boiling water. Fry off the onion and garlic, before adding the passata, paprika, chilli and worcestershire sauce. Season to taste. Drain the pasta, and top with the tomato sauce. Slice the pork chops thinly, serve on top of the pasta and sauce and finish with a few sprigs of fresh parsley.