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Friday, April 13, 2012

Crumbed Pork Chops

It's Friday evening and I am on the train, on my way home from a busy week at work when thoughts of dinner come to mind.  I already had a hankering for crumbed pork chops earlier in the week, but didn't act on it then.  And since my train stops right opposite Footscray Market, there seemed to be no reason why I shouldn't pick up some pork chops and succumb to my cravings.
My taste buds were first introduced to crumbed chops when I was probably about 5 or 6 years old, back in Kolkata, India, where my family is from originally.  Along one of the routes, by foot, from home to my grandmother's house was a small street vendor, who specialised in crumbed chops only.  Almost thirty years later, I still recall the aroma of the chops as they cooked in that little vendor's shop.  With regard to their taste - this too is a vivid memory.  Crispy crumbed, tender portions, thinly sliced so that the meat just melted effortlessly as you take bite after bite.  I have a few childhood foodie experiences that have no doubt played a part in my strange relationship with food, and this one is high on that list.
The crumbed chops in my recipe taste nothing like those from my childhood.  I guess I will never ever know what that humble street vendor's secret recipe was - it certainly wasn't 11 herbs and spices.  So when it comes to my version I have given them a modern tweaking, as I always do.  The pork chops are seasoned and crumbed with a few additions to give them great flavour in every bite, and that's always a good thing.
Ingredients, serves 5
5 x Pork Chops, thinly cut in 1cm widths, rinsed and patted dry with kitchen paper
Olive oil
1 x Egg
1tsp x Garlic Powder
1 cup x Breadcrumbs
50g x Parmesan Cheese, finely grated
1 Small handful x Parsley, finely chopped (I reccommend dried parsley flakes as they do not burn as easily)
Brush a little of the olive oil onto the pork chops
Season well with freshly ground pepper and salt

Crack the egg in a bowl, add the garlic powder and beat together to combine
Combine the breadcrumbs with the grated Parmesan and parsley and lay in a flat plate
Dip the pork chop into the egg mixture to coat, then drain off any excess liquid
Place the chops in the breadcrumb mixture, turning and patting to evenly cover the chops

Place a tablespoon or two of oil, in a large frypan, on medium heat
Fry for three minutes on each side
Cook the chops in batches to avoid overcrowding the pan
When ready allow the cooked crumbed chops to rest for two minutes before serving
A good salad or better yet, coleslaw goes hand in hand with these superb chops.

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