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Lemon-and-thyme panko crumbed pork chops

15 minutes

Lemon-and-thyme panko crumbed pork chops

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

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

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.

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Lemon-and-thyme panko crumbed pork chops

Lemon-and-thyme panko crumbed pork chops

Ingredients

Method