Panko Pork Chops with Fried Cabbage
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Panko Pork Chops with Fried Cabbage

Panko Pork Chops with Fried Cabbage

Ingredients

Method

  • 4 x 175g pork chops, bashed to 1cm thickness
  • 4 tbsp wholegrain mustard
  • 100g flour
  • 2 eggs, lightly beaten
  • 125g panko breadcrumbs
  • Butter for frying
  • For The Cabbage
  • 1 tbsp butter
  • 200g bacon lardons
  • 1 sliced onion
  • 7 piquillo peppers from a jar, sliced
  • 4 bay leaves
  • 250g rinsed and drained sauerkraut
  • ½ tsp ground cumin
  • Preheat the oven to 180C. Season the flattened chops and rub with 1 tbsp mustard. Dip the chops in the flour, then the egg and then coat in the breadcrumbs. Heat a knob of butter in a pan and fry for 2-3 mins on each side, or until crisp and golden. Transfer to a lined baking sheet and cook in the oven for 25 mins, or until cooked through.
  • Make the cabbage by melting the butter in a pan and frying the bacon and onion together for 8 mins. Stir in the peppers, sauerkraut, bay leaves, cumin and some black pepper, add 2 tbsp of water, and cook for 5 mins. Serve the pork chops with the fried cabbage on the side, and enjoy.
40 mins
4 serving

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