For dusting:seasoned plain flour2eggs, lightly beaten220 gm (2 cups)fine fresh sourdough breadcrumbs42cm-thick pork chops60 ml (¼ cup)extra-virgin olive oil80 gmbutter, coarsely choppedTo serve:lemon wedgesCeleriac chilli rémoulade1celeriac (about 500gm), cut into julienne120 gmgood-quality mayonnaiseJuice of 1 lemon, or to taste2 tbsp eachthinly sliced mint and flat-leaf parsley2small green chillies, finely chopped2 tspwholegrain mustardAnchovy butter70 gmsoftened butter4anchovy fillets, finely chopped1garlic clove, finely chopped
For celeriac chilli rémoulade, combine ingredients in a bowl, season to taste and stand for 30 minutes for flavours to develop.
For anchovy butter, mash ingredients in a bowl, season to taste with freshly ground black pepper and set aside.
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.
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