Pork chops with mint and pea salad

SERVES 4 PREPARATION: 15 MIN COOKING: 20 MIN

125ml (½c) flour salt and pepper

2 eggs

60ml (¼c) milk

500ml (2c) breadcrumbs 5ml (1t) mustard seeds 4 bone-in pork chops 80ml (¹∕₃c) olive oil

SALAD

400g peas, blanched handful mint, chopped handful crumbled feta

Preheat the oven to 180°C.

1 Season the flour with salt and pepper in a medium bowl and mix to combine.

2 Put the eggs and milk in a separate bowl and whisk.

3 Mix the crumbs and mustard seeds in a third bowl.

4 Dust the chops with the flour mixture, dip into the egg mixture and press into the crumbs to coat.

5 Heat 45ml (3T) of the oil in a large frying pan over medium heat. Cook, turning every 2 minutes, until golden. Transfer to a baking sheet and cook the chops for 10 more minutes or until done. 6 SALAD Put the peas in a bowl and add the mint and feta. Drizzle with the remaining olive oil. Toss and serve with the chops.