Ingredients

Method

• 2 free-range eggs
• 4 pork loin chops
• Breadcrumbs
• 2 T oil
• For the salsa:
• 1 pineapple, cubed
• 1 red onion, chopped
• Pomegranate seeds
• 1 small bunch coriander, chopped
• 1 chilli, finely sliced
• Squeeze of lemon juice

Method

Ingredients

Beat the eggs, season the pork loin chops, dip into the egg and coat with breadcrumbs. Fry in oil until golden brown and cooked through.

To make the salsa, mix the cubed pineapple, chopped red onion, pomegranate seeds, chopped coriander, finely sliced chilli and a squeeze of lemon juice.

Serve the chops topped generously with the salsa.