4 pork loin chops
1/2 bunch parsley
1/3 bunch basil
1/3 bunch basil
1 cup pistachios
Parmesan slices (4 or more)
Zest of 1 lemon
3 tsp porcini salt
Pepper
3 or 4 garlic cloves skin removed
1 or 2 cups bread crumbs2 eggs beaten 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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