PORK is such an under-utilised cut of meat, its versatility lends itself to nearly every style of cooking and it works wonderfully well with spices and oriental flavours. This week’s recipe is a bit of a cross culture using spices with Mediterranean flavours. Personally, I like to slightly flatten the meat first to make it thinner and cook quicker, retaining all those juices.
Ingredients
Handful of plain flour
2 eggs, beaten
2 tsps Tabasco sauce
10 leaves of finely shredded coriander
100g fresh breadcrumbs
4 good pork chops
Olive oil
Sea salt and freshly milled black pepper
4 slices Gruyere cheese
4 slices Parma ham
Picked leaves of coriander
Method
1. You will need three plates, one for the flour. Beat the eggs and Tabasco together and place on the second plate. The third one is for the breadcrumbs and coriander which need mixing together first.
2. Season the porlkchops with sea salt and freshly milled black pepper. Coat the chops in flour before egg washing by dipping both sides before coating in breadcrumbs.
3. Cook the chops on a low to medium heat for about eight minutes in a thick-bottomed frying pan with a good dash of olive oil until golden brown. Meanwhile, switch on the grill.
4. When the chops are cooked, place a slice of Gruyere cheese on top and grill until just melting.
5. Scrunch up the ham and place on top before serving with some picked coriander.
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