adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Crumbed pork chops with pear and walnut salad
Crumbed pork chops with pear and walnut salad
0 Likes
Prep Time:
50 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Make Curtis Stone's crumbed pork chops for a mouthwatering family dinner!
Ingredients:
  • 4 pork loin chops (about 250g each), rind and fat trimmed
  • 125.00 ml plain flour
  • 2 large eggs
  • 375.00 ml panko breadcrumbs
  • 115.00 gm toasted walnuts, divided
  • 80g butter, divided
  • 91.00 gm olive oil, divided
  • 62.50 ml apple cider vinegar
  • 20.00 ml finely chopped shallots
  • 1000.00 ml (70g; not packed) baby rocket leaves
  • 1 Williams pear (about 210g), cut into matchsticks
  • 1 fennel bulb, thinly shaved
  • 3 celery stalks, thinly sliced, leaves separated
  • 125.00 ml fresh mint leaves, torn
Instructions:
  • Season the pork with salt and pepper. Spread flour on a plate. Whisk eggs in a wide shallow bowl. Blend panko and 1/2 cup of walnuts until finely ground in a small food processor. Transfer nut mixture to a plate. Dip each pork piece lightly in flour, then in eggs, and finally coat with nut mixture. Press firmly to coat and arrange on a baking tray. Chill in the refrigerator for 30 minutes.
  • Melt half of the butter (20g) with half of the oil (1/2 tablespoon) in each nonstick frying pan over medium heat. Place 2 pork chops in each pan and cook for 5 minutes until golden brown on one side. Flip the pork and cook for an additional 4 minutes until the other side is golden brown. Remove pork from the pans onto a plate lined with paper towels. Let the pork rest for about 5 minutes before serving.
  • In a medium bowl, combine vinegar and shallots, then gradually whisk in the rest of the 3 tablespoons of oil. In a large bowl, mix rocket, pears, fennel, celery stalks and leaves, and mint with 1/4 cup of the vinaigrette. Season the salad with salt to taste.
  • Transfer the salad onto 4 plates and sprinkle the remaining walnuts over them. Add the pork on the plates along with any leftover vinaigrette.

Similar Recipes