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Wednesday, 26 October 2011

Pistachio, Sage, Basil and Parmesan Crumbed Pork Loin Chops

Very easy and very quick. Crumbing is not something that I do regularly but it is a fantastic method of delivering great texture and real flavour with punch. What makes doing this so much more rewarding is making more than you need and freezing the rest to use another time - with zero prep. Choice.

4 pork loin chops
1/2 bunch of sage
1/2 bunch parsley
1/3 bunch basil
1 cup pistachios
Parmesan slices (4 or more)
Zest of 1 lemon
3 tsp porcini salt
3 or 4 garlic cloves skin removed
1 or 2 cups bread crumbs
2 eggs beaten in a bowl
2 cups flour in a bowl
Olive oil for frying
Balsamic glaze for finishing
Lemon wedges for serving

Finely mince the sage, basil and parsley with a knife. Blitz the pistachio, Parmesan, porcini salt, pepper and garlic until quite fine. Combine the Parmesan/pistachio mixture with the bread crumbs and lemon zest. Check for seasoning. Place half the crumb mix in a zip lock bag - in the freezer (sorry, Cake quote). Dust each loin chop in flour then put through the beaten egg. Crumb each loin chop in the mixture, pressing it in until you have used it all up. Using a frying pan large enough to take all of the chops, fill it about to about 1cm with oil and heat to medium high. Shallow fry the crumbed pork until there is nice colour on the first side, carefully turn and reduce the heat to medium. Continue to cook until there is nice colour on the second side. Should only take 7 or 8 minutes. Remove to a clean plate, cover with foil and allow to rest for 5 minutes. Place each onto a plate, drizzle with balsamic glaze and a squeeze of lemon. Serve with the vegetables of your choice.

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