|4||pork loin chops|
|1 cup||panko breadcrumbs|
|1/2 cup||parmesan cheese — grated|
|1/2 tsp||onion powder|
|salt and black pepper — to season|
|4 tbsp||flour — for crumbing-process|
|2||eggs — beaten with 2 tbsp milk for crumbing the chops|
|oil — for frying|
|1||papaya — chopped|
|1||red onion — finely chopped|
|handful||fresh coriander — chopped|
|1||lime — juiced|
|1||green chilli — sliced|
|pinch||salt and black pepper|
Preheat the oven to 180°C.
Line a baking tray with baking paper to prevent the crumbs from sticking to the pan.
Mix the panko crumbs in a bowl with the fine parmesan.
Set in a row alongside a bowl with the flour and another with the egg mixture.
Dust the pork chop with flour (shake off the excess).
Dip into the egg mixture and then into the crumb mixture (ensure a proper coating of crumbs).
Repeat for each pork chop.
Heat the oil in a large pan, and brown the pork chops on medium heat until golden brown on each side.
Transfer the chops to the prepared baking dish and bake for 20 minutes.
For the salsa
Chop all the ingredients and mix lightly together for a fresh summery accompaniment.