The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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

Method

  • 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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Full-bodied dry white chenin blanc.

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×