Ingredients

Method

• 4 pork loin chops
• 70 g flour
• 2 free-range eggs, beaten
• 2 cups panko crumbs
• 1 lemon, zested
• 2 garlic cloves, chopped
• 1 t fresh thyme, chopped
• 2 T butter
• 2 T olive oil
• Sea salt and freshly ground black pepper, to taste
• Sweet-potato wedges, for serving
• Wilted baby spinach, for serving

Method

Ingredients

Preheat the oven to 180°C. Coat the pork loin chops in seasoned flour, dip into the beaten free-range eggs and then into the panko crumbs, mixed with the zest of the lemon, garlic cloves and fresh thyme.

For an extra-crunchy layer, coat in the panko crumbs twice.

Pan-fry in butter and olive oil over a medium to high heat for 2 minutes on each side until golden brown. Season and place in the oven for 10 minutes or until cooked through.

Serve with sweet-potato wedges and wilted baby spinach.

Cook's note: Love extra-crispy fat? Snip the pork fat at 1 cm intervals for a crunchy, golden finish.

Discover more recipes featuring pork here.