Recipe by MarieRynr
This delicious recipe is from Nigella Lawson's newest cookbook, "Feast". Delicous combination and easily doubled.
Top Review by Scoutie
This was a very good meal. The pork chops were juicy and tender,the seasonings in the dredging and breading added a wonderful flavor to the pork. I did use panko crumbs instead of regular bread crumbs, as I usually do for my breading and fried in about 4 tablespoons of olive oil. Thanks for posting, MarieAlice.
- 2 (250 g) pork chops
- 1 egg
- 1⁄2 teaspoon Dijon mustard
- 1⁄4 teaspoon dried oregano
- 50 g breadcrumbs
- 1 tablespoon freshly grated parmesan cheese
- 250 ml peanut oil, for frying
- 3 medium tomatoes (or 300g in weight)
- 1⁄2 garlic clove, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 125 g baby spinach leaves
Directions See How It's Made
- Trim all the fat off the pork chops.
- Lay the chops between two pieces of saran wrap and, using a rolling pin, beat them until the meaty part of the pork chop is half as thick, turning them over once as you go.
- Beat the egg in a shallow wide bowl, with the mustard, oregano and salt and pepper.
- On a large plate combine the bread crumbs and parmesan cheese.
- Dip each of the chops into the egg mixture, then roll to coat in the breadcrumb mixture, pressing the crumbs in to adhere on both sides.
- Let them dry for a few minutes on a wire rack while you heat the oil in a large frying pan.
- Fry the chops in the hot oil until deep golden brown, about 5- 7 minutes on each side (depending on how thin you have managed to get them and how cold they were before going in to the oil).
- Meanwhile, quater the tomatoes and remove the seeds.
- Cut the tomatoes into strips and then dice them (tomatoes concasse) You may remove the skins before if you wish, but it works well without doing that.
- Combine the diced tomato with the minced garlic, olive oil and lemon juice in a bowl and add salt and pepper to taste.
- When the chops are ready, toss the spinach with the tomato mixture and divide the salad between two large plates, putting each large, crisp golden chop alongside.