Crumbed pork chops with pear and walnut salad

For delicious meal the whole family will enjoy try these crumbed pork chops created by Curtis Stone.

Season the pork with salt and pepper. Place the flour onto a plate. In a wide shallow bowl, lightly whisk the eggs to blend. In a small food processor, blend the panko with 1/2 cup of the walnuts until the nuts are finely ground. Transfer the nut mixture to another plate. Working with 1 piece of pork at a time, dip the pork into the flour to coat lightly, then into the eggs, and lastly, dip them into the nut mixture. Pat firmly to coat completely and place on a baking tray. Cover and refrigerate for 30 minutes.
In each of 2 large nonstick frying pans or flat griddle pans, melt 40g of the butter with 1 tablespoon of the oil over medium heat. Add 2 pork chops to each pan and cook for 5 minutes, or until golden brown on the bottom. Turn the pork over and continue cooking for 4 minutes, or until the pork is golden brown on the other side. Transfer the pork to a plate lined with kitchen paper to absorb any excess oil and butter. Set the pork aside to rest for about 5 minutes.
Meanwhile, in a medium bowl, mix the vinegar and shallots and slowly whisk in the remaining 3 tablespoons oil. In a large bowl, toss the rocket, pears, fennel, celery stalks and leaves, and mint with 1/4 cup of the vinaigrette. Season the salad to taste with salt.
Divide the salad among 4 plates and top with the remaining walnuts. Place the pork on the plates with any remaining vinaigrette.

Source

4 pork loin chops , rind and fat trimmed

1/2 cup plain flour

2 large eggs

1 1/2 cups panko

1 cup toasted walnuts, divided

80g butter, divided

5 tbsp olive oil, divided

1/4 cup apple cider vinegar

1 tbsp finely chopped shallots

4 cups baby rocket leaves

1 Williams pear , cut into matchsticks

1 fennel bulb, thinly shaved

3 celery stalks, thinly sliced, leaves separated

1/2 cup fresh mint leaves, torn

Food Storage Container Set