Publications
- 4 - boneless pork loin chops, excess fat trimmed
- - juice of 2 limes
- - salt and freshly ground black pepper
- 2 - large eggs, beaten
- - about 250ml fine desiccated coconut
- 60ml - coconut oil
- 6 - chives, chopped
1. Use a meat mallet to ‘flatten’ the chops, so they’re all about 1cm thick. Season well with salt and pepper and mix with the lime juice.
2. Pour the eggs into one flat-bottomed bowl and put the coconut in another. First dip the meat into the egg and then into the coconut to create an even coating. Repeat for all four chops.
3. Warm a large skillet over medium heat and add the coconut oil. Carefully add the chops, browning them on each side until they’re cooked through and golden (approximately 3–4 minutes per side; work in batches if necessary). Sprinkle with the chives and serve with extra lime wedges and salad.
ON THE SIDE: Halve and chop 1 small cucumber. Add a large handful of sugar snap peas,1 chopped avo, 30g micro greens, a couple of sprigs of mint and mix. Dress with a splash of sesame oil and soya sauce and garnish with a sprinkling of sesame seeds.
