Crumbed pork chops

By admin
29 March 2011

4 large pork chops

salt and freshly ground black pepper

60 ml (1/4 c) flour

5 ml (1 t) mustard powder

1 extra-large egg, whisked

250 ml (1 c) dried breadcrumbs

4 medium-sized potatoes

coarse salt

15 ml (1 T) finely chopped sage leaves

olive oil

oil for shallow-frying

Preheat the oven to 180 °C and season the pork chops with salt and freshly ground black

Combine the flour and mustard powder on a large shallow plate.

Put the whisked egg and breadcrumbs in separate bowls.

Roll each chop in the seasoned flour, then dip it in the egg and finally in the breadcrumbs.

Put the crumbed chop on a greased baking sheet.

Repeat with the remaining chops and leave them to rest in the fridge for a few minutes.

Meanwhile cook the potatoes until soft and drain.

Return the potatoes to the saucepan and crush with a fork (do not remove the skin and do not mash the potatoes too finely).

Season the crushed potatoes with salt, sage and olive oil and keep warm.

Heat enough oil for shallow-frying and fry the pork chops until golden brown on both sides.

Return the fried chops to the greased baking sheet and bake for about 10-15 minutes or until done.

Serve with the potatoes, steamed peas and mayonnaise.

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