Main Meals

Crumbed pork loin chops with kimchi

15 minutes
15 minutes
Wine/Spirit Pairing
KC Cabernet Sauvignon-Merlot

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 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

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.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

View all recipes


Load more