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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

By Lisa Featherby
  • Serves 4
  • 30 mins preparation
  • 20 mins cooking plus standing
Crumbed pork chops with anchovy butter and celeriac chilli rémoulade
Crumbed pork chops with anchovy butter and celeriac chilli rémoulade

Ingredients

  • For dusting: seasoned plain flour
  • 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
  • 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

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.

Notes

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

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  • Author: Lisa Featherby