Parmesan And Herb Crumbed Pork Chops recipe

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Parmesan And Herb Crumbed Pork Chops

3	slices	white bread
1	clove	garlic; crushed
2	tsp	dried mixed herbs
½	cup	parmesan; finely grated
1		egg; lightly whisked
4		pork mid-loin chops
		olive oil spray
200	g	punnet yellow grape tomatoes, halved
1		Lebanese cucumber, ends trimmed, coarsely chopped
1		ripe avocado, halved, stone removed, peeled, coarsely chopped
¼	cup	fresh oregano leaves
		French dressing, to serve

1	Place the bread in the bowl of a food processor and process until finely chopped. Combine the breadcrumbs, garlic, herbs and parmesan in a bowl. Season with salt and pepper.
2	Place the egg in a shallow bowl. Dip the pork chops in egg, then in the breadcrumb mixture, pressing to coat.
3	Spray a non-stick frying pan with olive oil spray to lightly grease. Cook the pork over medium-high heat for 4-5 minutes each side for medium or until cooked to your liking.
4	Meanwhile, combine the tomato, cucumber, avocado and oregano in a bowl. Drizzle over the dressing and toss to combine. Divide among serving plates and serve with the pork.

Servings: 4

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Recipe Type: Meat, More Pork Chop Recipes, Pork

Tips

More options: Pork fillet with parmesan & garlic crust - Replace the pork chops with 1 (about 420g) pork fillet. Prepare the recipe to the end of step 2. In step 3, cook the pork in a non-stick frying pan, turning once, for 5-10 minutes or until cooked through. Set aside for 5 minutes to rest. Slice. In step 4, replace the oregano with shredded fresh basil and the French dressing with balsamic dressing.

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Chive & pecorino crusted pork chops with rocket - Replace the dried herbs with finely chopped fresh chives. Replace the parmesan with pecorino. In step 4, add 80g baby rocket leaves.

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Pastrami & parmesan pork schnitzels - Replace the pork chops with 4 (about 500g) pork schnitzels. Place 1 piece of pastrami over one half of each steak. Fold pork to enclose pastrami. Secure with toothpicks. Continue from step 1.

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Storage tip: To store the pork chops, remove from packaging and place on a plate. Cover with plastic wrap and store in the coldest part of the fridge. If not using within two days, place in freezer bags, seal and freeze for up to three months. Thaw overnight in the fridge.

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