Panko Pork Chops with Fried Cabbage
- 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