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Crispy crumbed pork chops
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40g fresh breadcrumbs
1 tbsp lemon thyme leaves
2 tbsp essential Waitrose Grated Parmigiano Reggiano
2 essential Waitrose British Pork Chops
2 tbsp plain flour
1 essential Waitrose Free Range Egg, lightly beaten
Olive oil spray
1 tsp white wine vinegar
1 tsp olive oil
1 green apple
¼ small white cabbage, shredded
2 salad onions, thinly sliced
¼ tsp fennel or caraway seeds
½ punnet salad cress
1. Preheat the oven to 190ºC, gas mark 5. Stir together the breadcrumbs, thyme and cheese. Dust the pork chops in flour, then beaten egg and finally the crumb mixture.
2. Transfer to a small baking sheet and spritz with the olive oil spray. Bake for 30–35 minutes until crunchy and golden, and cooked through with no pink meat.
3. Meanwhile, place the vinegar and oil in a large bowl. Quarter and core the apple, then thinly slice and add to the bowl. Stir in the shredded cabbage, salad onions, seeds and cress. Serve alongside the pork chops.
Typical values per serving:
This recipe was first published in April 2016.