ELIZE’S CRUMBED PORK CHOPS
- 3 pork chops on the bone, rind removed and beaten (use a ziplog bag to pound)
- salt and peper to taste
- cake flour, for dusting
- 1 egg whisked
- 2 teaspoons Dijon mustard
- 4 slices fresh brown bread for crumbs
Season the chops with salt and black pepper. Dust with flour.
Whisked egg and mustard together.
Dip pork chops in egg mixture and coat with fresh brown bread crumbs.
Put in the fridge for 30 min to cool.
Fry 6 min on either side in hot oil.
Note:
Test oil with a breadcrumb.
Rest on kitchen towel for 5 min.
Served with yellow “putu pap” and curry peach salad.
ENJOY!!
Recipe and photo: Elize de Kock
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