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Crumbed pork chops with anchovy butter and celeriac chilli rémoulade

Australian Gourmet Traveller recipe for crumbed pork chops with anchovy butter and celeriac chilli rémoulade
Crumbed pork chops with anchovy butter and celeriac chilli rémoulade

Crumbed pork chops with anchovy butter and celeriac chilli rémoulade

Chris Court
4
30M
20M
50M

Ingredients

Celeriac chilli rémoulade
Anchovy butter

Method

Main

1.For celeriac chilli rémoulade, combine ingredients in a bowl, season to taste and stand for 30 minutes for flavours to develop.
2.For anchovy butter, mash ingredients in a bowl, season to taste with freshly ground black pepper and set aside.
3.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.
4.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.

Drink Suggestion: Full-bodied dry white chenin blanc. Drink suggestion by Max Allen

Notes

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