Ingredients4 thick pork chops, without fat if desired
2 large eggs 1 tsp water 150g dried breadcrumbs, flavoured 2 Tbsp light olive oil or coconut oil 2 Tbsp butter 400ml lemon & herb sauce |
MethodIn a small mixing bowl, beat the eggs together with the water.
Place the beaten eggs onto a plate. Sprinkle the dried breadcrumbs on another plate. Coat each chop all over with egg and then breadcrumbs and place to one side for 10 mins to set. Heat 2 Tbsp olive oil & 2 Tbsp butter in a large frying pan (an electric frying pan is better). On a medium-high heat, shallow fry the chops without turning for 7-10 mins until golden brown. Add the remaining olive oil & butter to the pan, and once melted, turn the chops over and brown the other side for a further 7-10 mins. Transfer the chops to a serving dish and keep warm. Still on the heat, pour the lemon & herb sauce into the pan and stir to incorporate the pan juices. Once hot, transfer the sauce to a warm gravy boat. Serve the chops and sauce separately. |
For the breadcrumbs, use Banting Buttermilk Seed Loaf crumbed & dried in a 180°C oven for 10 mins & flavoured with
1 Tbsp dried mixed herbs & freshly ground salt & black pepper.
1 Tbsp dried mixed herbs & freshly ground salt & black pepper.
