A quick, easy and tasty twist on an old favourite! Prepare these crunchy parmesan-crusted pork chops with deliciously sweet papaya salsa, and surprise your guests with something different the next time you want to entertain in style.
Also see: Coconut curry pork meatballs
Serves: 4
Prep Time: 10 minutes – Cooking Time: 30 minutes
INGREDIENTS
- For the pork chops
- 4 pork loin chops
- 1 cup panko breadcrumbs
- 1/2 cup of fine parmesan
- 1/2 tsp onion powder
- Pinch of salt and pepper
- 4 tbsp flour for crumbing process
- 2 eggs, beaten with 2 tbsp milk, for the crumbing process
- Oil for frying
- For the papaya salsa
- 1 papaya
- 1 red onion, finely chopped
- A handful of fresh coriander, chopped
- Juice of 1 lime
- 1 chilli, sliced
- Pinch of salt and pepper
Also see: Crunchy pork belly with apple, coconut and ginger salad
INSTRUCTIONS
For the pork chops
1. Preheat the oven to 180°C
2. Line a baking tray with baking paper to prevent the crumbs from sticking to the pan
3. Mix the panko crumbs in a bowl with the fine parmesan
4. Set in a row alongside a bowl with the flour and another with the egg mixture
5. Dust the pork chop with flour (shake off the excess)
6. Dip into the egg mixture and then into the crumb mixture (ensure a proper coating of crumbs)
7. Repeat for each pork chop
8. Heat the oil in a large pan, and brown the pork chops on medium heat until golden brown on each side
9. Transfer the chops to the prepared baking dish and bake for 20 minutes
For the salsa
10. Chop up the salsa ingredients and mix lightly together.
11. Serve with the pork chops
Recipe: SA Pork
Originally published on Food and Home
Also see: Pork chilli oil dumplings
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