Crispy pork chops

With creamy mash and steamed beans.
 
pork chops

Recipe from: 10/1/2007 12:00:00 AM
Preparation time: 25 min
Cooking time: 15 min
 
 

Ingredients

 
  • 4
    pork chops
  • 1 cup breadcrumbs
  • handful flatleaf parsley- chopped
  • 2
    Tbs
    finely grated lemon zest
  • sea salt flakes
  • freshly ground black pepper
  • flour- for dusting
  • 2
    eggs (beaten with a little milk)
  • olive oil
  • 600
    g
    potatoes- peeled
  • 1
    Tbs
    butter
  • 1/4
    cup
    warm milk
  • 500
    g
    green beans
  • 2
    lemons- quatered
Servings: Change Serving
 
 

Method

 
Trim the fat off the chops. Mix the crumbs, parsley and lemon zest. Season well.

Dust the pork chops in flour, dip in the egg mixture, then press into the breadcrumbs so that there is a good layer on each side.

Heat the oil in a frying pan and fry the pork chops for about 5-6 minutes per side over a medium-low heat until golden brown and cooked through.

Boil the potatoes, mash with the butter and milk and season well.

Top and tail and steam the beans.

Serve alongside the chops and mash with lemon wedges.


 

Read more on: recipe  |  pork  |  shallow-fry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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