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.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set