Breaded Pork Chops

This dreamy dinner is one of my Dads recipes, something he picked up in his old butchers shop in Islington, London I believe! 

Whenever asked the infamous question: ‘what do you want for dinner?’ by my dad, this was almost always my answer! ‘Pork Escalopes, with the garlic potatoes you do and cauliflower cheese please Dad!’ I’m sure he got sick of cooking and eating the same meal so much, but he would always oblige with a big grin on his face! To this day, this is still almost always my answer, and he still has the grin whenever I request it on a Saturday night before we watch the football!!

Making a meal like this from scratch is honestly so satisfying! Yes, you can buy meat that's already breaded in a similar style from any shop these days. But does it taste as good and is it as healthy? Absolutely NOT. So while it may take longer, and will certainly get your kitchen messy, it'll be SOOOO worth it. I promise you.

The soft and moist meat under the crunch of the beautifully seared coating, not forgetting the garlic and rosemary flavors coming through too! (Writing this is making me SO hungry right now! Haha)

I also love how this recipe can be used in different ways. Pork and Chicken can be breaded exactly the same way! Chicken cutlets or filets also come out amazingly with this recipe, and make for a great lunch! You can also use whatever kind of breadcrumbs you like. Plain, golden and even ones that already have the garlic and cheese seasoning in them. 

For extra taste if you are using plain breadcrumbs, season the flour with the likes of pepper, paprika, chili flakes, garlic, anything really! I tend to keep mine pretty simple, if i don't get the Italian blend breadcrumbs, i'll stick to pepper and garlic in my flour mix. 

Remember - butter is your friend here and will help give the chops that beautiful golden brown color and that melt in your mouth texture! 

Enjoy! Xoxo

P.s. Pairs well with a glass of white! :P

Ingredients - 

• Egg

• Flour (All purpose or plain is best)

• Breadcrumbs 

• Pork Chop/Cutlet

• Garlic

• Rosemary

• Butter

• Olive Oil

Method: 

1. Preferably the pork chops will already be fairly thin and boneless. If not, simple cut the bones out/off and tenderize the meat.

2. You'll want to set up your kitchen station to have the beaten egg/s, flour and breadcrumbs at the ready on plates or in bowls. See picture above.  

3. To bread your meat, start by coating the chop in the flour. Make sure it's completely covered and shake off any excess flour before placing the meat into the beaten egg bowl. Again, make sure the egg is completely covering the whole chop and that no bits of the meat are dry. Lastly, place onto the plate of breadcrumbs and coat both sides completely. 

4. Heat a large frying pan on the stove with some olive oil and a spoonful of butter. Once melted and starting to sizzle, add your pork chops. Top with some rosemary stigs and chopped garlic. 

5. Turn the heat down to a low-medium heat, and turn over every few minutes to make sure the bread crumbs coating doesn't burn or un-stick. Add additional butter and/or oil throughout, if the meat appears dry in areas.

6. Cook for around 15 minutes, or until the meat is cooked through. 

From my kitchen to yours <3