Ingredients

Method

• 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

Ingredients

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.