Recipe for crispy Panko crusted Pork Chops drizzled with lemon juice, served with a side of braised Apple, Celery and Cabbage

8 pork chops – remove fat (optional)
2 eggs – lightly beat (from your pantry)
2 cups panko breadcrumbs
½ cup flour
3 tsp Pané Spice Mix
¼ cabbage – slice thinly
1 onion – peel & chop finely
1 apple
1 stick celery – chop off end, dice (5mm)
5g thyme – remove leaves, discard stalks
1 lemon – cut into wedges
6 tbsp mayonnaise
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
paper towels (from your pantry)

How To
Preparation: Prepare all ingredients as indicated above.

Pork chops: Season the pork chops with salt and pepper on both sides. Place the flour on a plate with the Pané Spice Mix and a generous amount of salt and pepper, mix it all together. Whisk the egg in a separate shallow dish, set aside.

Place the panko breadcrumbs on a separate plate. Now, one at a time, coat the chops following this order: flour (shake off excess), egg (allow excess to drip off), panko (make sure the pork chop is well coated). Repeat until each piece is done and set aside on a plate. Place a large pan on a medium heat (the pan should be hot, but not smoking.

If the oil is too hot the panko will burn). Pour in enough olive oil to just coat the bottom of the pan. Wait for the oil to heat up.

Place in the pork chops one at a time (the oil should sizzle, that means the oil is hot enough) – don’t overcrowd the pan rather cook in batches.

Cook until golden brown and then turn over and cook on the other side. They should take 2 ½ minutes on each side to cook through. Remove the pork chops from the pan and straight onto paper towel and season with salt and pepper.

Apple & cabbage mix: Grate the apple on the coarse side of a box grater. Place a few glugs of olive oil and a knob of butter in a large frying pan on medium-high heat. Add the onion, celery and a little salt and cook for 5 minutes. Add the thyme, apple and cabbage and cook for another 7 minutes. Season with salt and pepper to taste.

Serve the pork chop on a plate with a serving of apple and cabbage on the side and a lemon wedge. Squeeze a little lemon juice over the pork chop and serve with a dollop of mayonnaise.

Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.

Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

(No Ratings Yet)