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Crumbed Pork Chops

Servings:           4
Total Time:        1 hr
Cooking Time:  30 mins
Resting Time:   10 mins (to set)

Download this Recipe (.pdf)

Ingredients

4 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

Method

In 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.

Banting/LCHF
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.

Serving Suggestion

Serve with Potato Mash or Cauli Mash, and Creamed Spinach.
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|  Quick Guide to Banting/LCHF  |  Chilli Hotness  |  Cooking Fats & Oils  |  Meat Doneness  |  Grow your own Herbs

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