Lemon and Herb Crumbed Pork Chop
These last few days I have been feeling like crap. Sorry to use that language, but it pretty much sums it up. It started with a head cold then ended with an incredibly dry sore throat. Lots of coughing. It got so bad that I had to have gaps in the day where I didn’t talk – talking lead to coughing. Being sick when it’s like 40 degrees outside (wasn’t 40, maybe 36, felt like 40...) sucks big time. A cold, in the middle of summer – lame.
I’ve been craving soup, this soup in particular, but I couldn’t bring myself to make it cos it was so hot! Instead I opted for simple food – salads, meats, veges plus a soup (and dirty take-away last night but it was so worth it!).
Last Sunday night, when the cold really started, I made this dish. At the time I was struggling with life. I bought the wrong potatoes so they were crumbling and sticking to my pot (which was a blessing in disguise because it produced all these golden broken pieces, crispy and delicious), I got distracted and made one side of the pork chop a really really dark brown, and then I burnt my hand on the fry pan after taking it out of the oven. The meal over all was great, it’s just getting there was a bit hard. I brought it down to this – I was tired, and sick.
These chops are pretty much the same as the lemon and chive veal cutlets I made, only they are pork chops. I tried to buy veal chops for this but the butcher said it wasn’t a good time of year for veal (not too sure why that is). So pork it was. And what a great way to eat pork! The recipe comes from Donna Hay’s magazine (issue 59 to be exact).
LEMON AND HERB CRUMBED PORK CHOPS
4 x medium to large pork chops, with bone
2 cups fresh bread crumbs (2 slices of good crusty bread, processed)
1 cup grated parmesan
1 lemon, rind finely grated
Handful finely chopped parsley
Pinch ground pepper
1 cup plain flour
Preheat the oven to 200°C.
In a medium flat bowl, add the bread crumbs, parmesan, lemon rind, parsley, salt and pepper and mix well.
In a second bowl, lightly beat the eggs. In a third bowl, add the flour.
For each chop, first place in the flour to lightly dust, then coat in the egg, and finally place in the crumb mix, making sure all of the chop is covered. Repeat for the other chops.
In a large fry pan over a medium heat, add a good layer of oil (grape seed or vegetable is good for this) and place in the chops. Turn over when the chop is golden, then place the pan in the over for 10 – 20 minutes (will vary depending on the size and thickness of the chops).