- 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
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.