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Crumbed pork chops with anchovy butter and celeriac chilli rémoulade

You'll need

For dusting: seasoned plain flour 2 eggs, lightly beaten 220 gm (2 cups) fine fresh sourdough breadcrumbs 4 2cm-thick pork chops 60 ml (¼ cup) extra-virgin olive oil 80 gm butter, coarsely chopped To serve: lemon wedges   Celeriac chilli rémoulade 1 celeriac (about 500gm), cut into julienne 120 gm good-quality mayonnaise Juice of 1 lemon, or to taste 2 tbsp each thinly sliced mint and flat-leaf parsley 2 small green chillies, finely chopped 2 tsp wholegrain mustard   Anchovy butter 70 gm softened butter 4 anchovy fillets, finely chopped 1 garlic clove, finely chopped


  • 01
  • For celeriac chilli rémoulade, combine ingredients in a bowl, season to taste and stand for 30 minutes for flavours to develop.
  • 02
  • For anchovy butter, mash ingredients in a bowl, season to taste with freshly ground black pepper and set aside.
  • 03
  • Preheat oven to 100C. Place flour, egg and breadcrumbs in separate bowls. Coat chops first with flour, then egg, then bread­crumbs, shaking off excess in between, and set aside on a plate.
  • 04
  • Heat half the oil in a non-stick frying pan, add half the chops and half the butter and turn occasionally until golden and just cooked through (8-10 minutes). Transfer to an oven tray lined with baking paper and keep warm, then wipe out pan and repeat with remaining oil, butter and chops. Serve hot topped with a dollop of anchovy butter, with celeriac chilli rémoulade and lemon wedges.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Full-bodied dry white chenin blanc.

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