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Crumbed pork loin chops with kimchi

15 minutes

Crumbed pork loin chops with kimchi

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

50 g flour
1 t salt
4 pork loin chops
1 free-range egg, beaten
2 T water
100 g breadcrumbs, toasted
1 T coriander, finely chopped
2 T olive oil

For the kimchi:

250 g red cabbage, finely sliced
250 g green cabbage, finely sliced
1/2 t salt
1 t sugar
2 spring onions, finely sliced
2 cloves garlic, grated
1 T ginger, grated
2 red chillies, chopped
3 T rice vinegar
2 t fish sauce

Method

Preheat the oven to 200°C.

Mix the flour and salt and dust the pork chops. Mix the egg and water and dip the chops into the mixture. Mix the breadcrumbs and coriander, then use to coat the chops.

Heat the olive oil in a large frying pan and fry the crumbed pork chops for 3 minutes on each side, until golden brown. Finish in the oven for 7 to 10 minutes, depending on the thickness of the meat. Drain on kitchen paper. Serve with the kimchi.

To make the kimchi, toss the cabbage with the salt and allow to stand for 10 minutes. Drain any excess liquid. Add the remaining ingredients and toss to combine.

Discover more pork recipes here.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Baked pork chops with orange-olive paste

Cocoa riblets with vegetable chips

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

Italian porchetta with spicy quince-and-apple chutney

Savoy cabbage rissoles

Bacon, mushroom and barley soup

Oven-roasted pork neck in milk and sage

Pork neck steaks with clementine sauce

Barbecue pork burgers with caramelised onions

Grilled bread with Serrano ham and olive oil-fried eggs

Honey gammon and Taleggio tartiflette

Crumbed pork loin chops with kimchi

Crumbed pork loin chops with kimchi

Ingredients

Method