- 2 eggs, lightly beaten
- 220 gm fine fresh sourdough breadcrumbs (2 cups)
- 4 2cm-thick pork chops
- 60 ml extra-virgin olive oil (¼ cup)
- 80 gm butter, coarsely chopped
Celeriac chilli rémoulade
- 1 celeriac (about 500gm), cut into julienne
- 120 gm good-quality mayonnaise
- 2 tbsp each thinly sliced mint and flat-leaf parsley
- 2 small green chillies, finely chopped
- 2 tsp wholegrain mustard
- 70 gm softened butter
- 4 anchovy fillets, finely chopped
- 1 garlic clove, finely chopped
- 1For celeriac chilli rémoulade, combine ingredients in a bowl, season to taste and stand for 30 minutes for flavours to develop.
- 2For anchovy butter, mash ingredients in a bowl, season to taste with freshly ground black pepper and set aside.
- 3Preheat 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.
- 4Heat 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