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Crumbed pork chops with pears

Ingredients 10
Servings 4


  • 40
    chopped fresh sage
  • 90
    dried breadcrumbs
  • salt and milled black pepper
  • 4
    pork chops
  • 1
    egg, beaten
  • butter and sunflower oil for frying
  • 2
    pears, cored, peeled and sliced into crescents
  • 10
    brown sugar
  • 15
  • sage leaves for garnish


Mix sage, breadcrumbs and seasoning together. Dip chops into egg and then into breadcrumbs. Press chops firmly into breadcrumbs so that they're well coated. If you have time, refrigerate for 15 minutes to set crumb coating. Meanwhile, heat butter and oil in a large heavy-based pan. When foamy, add chops and brown quickly on both sides over high heat. Reduce heat and allow chops to cook slowly until done, 15 to 20 minutes, depending on thickness of chops. While chops are cooking, heat a little butter and oil in another pan and add pears. Toss gently to coat with butter and add sugar. Cook gently until pears are just cooked. Increase heat, add brandy and shake pan to mix thoroughly. Remove chops from pan, drain on absorbent paper and serve topped with caramelised pears.

Read more on: pork  |  shallow-fry


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