Dim ond trwy'r app Roczen y mae'r ddolen hon yn hygyrch
If you are based in the UK, click below
If you are based in the Malaysia, click below
Rydw i wrth fy modd â chops porc oherwydd eu bod mor fraster ond roeddwn i'n arfer anghofio'n llwyr eu gwneud nhw! Nawr rwy'n eu gwneud drwy'r amser ac mae hwn yn rysáit perlysiau hwyliog.
1.
Cynheswch drizzle o olew olewydd (1½ llwy fwrdd) mewn padell dros wres uchel canolig.
2.
Seasnwch eich golwsion porc gyda halen a phupur, ac yna ychwanegwch at y badell. Coginiwch am tua 4-5 munud bob ochr.
3.
Yn y cyfamser, torrwch eich perlysiau yn fân a'u hychwanegu at y croen lemwn.
4.
Ychwanegwch 2 lwy fwrdd o olew olewydd i'r perlysiau a'u tymhoru i flasu gyda halen a phupur.
5.
Gweinwch eich goleuon porc gyda'ch gremolata ar yr ochr a'r llysiau.
6.
Return the chops and any resting juices to the pan, spoon over the gremolata and serve.
7.
8.
9.
10.
11.
12.
Storage information
Best enjoyed immediately. Leave to cool, then cover and refrigerate the pork and vegetables for up to 2 days. Reheat until piping hot all the way through. Make the gremolata fresh. Freeze the cooked pork for up to 3 months; defrost overnight in the fridge.
Tip
Bigger appetites: Serve with 250g new potatoes, boiled in their skins and shared between 2.
Cost-saving tips
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.
Block quote
Ordered list
Unordered list
Bold text
Emphasis
Superscript
Subscript