CRISPY BREADED PORK CHOPS WITH ROSEMARY

(Serves 4)

INGREDIENTS: 4 bone-in pork chops, 250-300g each; 3 eggs; 150g fine dried breadcrumbs; 3tbsp finely chopped rosemary leaves; 250ml olive oil; Fine sea salt and freshly ground black pepper

METHOD:

1. With a sharp knife, cut two slits into the fat on the pork chops; this stops them curling up during cooking. Place the chops in between two sheets of cling film, and bash down the meat with a meat mallet or a rolling pin until each chop is about one centimetre thick. Set aside.

2. Break the eggs into a bowl with one teaspoon of salt and half a teaspoon of pepper and gently whisk with a fork. Place the breadcrumbs on a medium flat tray and mix in the chopped rosemary.

3. Take one chop at a time and coat in the breadcrumbs on both sides. Gently shake off any excess. Immerse in the eggs, making sure both meat and bone are covered, then again coat in the breadcrumbs. With the palm of your hand, slightly press down the flesh to get the meat in shape. Coat all the chops the same way.

4. Pour the olive oil into a frying pan on a medium heat. When a pinch of breadcrumbs dropped in the oil sizzles, the oil is hot enough.

5. Cook the chops, two at a time, for four minutes on each side to have medium-cooked meat, or a minute longer if you prefer medium-well done. You are looking for a golden/light brown colour all over.

6. Drain the crispy chops on kitchen paper and sprinkle over a little salt. I love this meal with a crisp salad, simply dressed with extra virgin olive oil, salt and lemon juice, or some seasonal vegetables, but the kids always insist they are served with mustard mash, which