Crumbed pork chops with cele­riac re­moulade

The Saturday Paper - - Food -

Serves 8

For the brine

– 2 litres wa­ter

– 65g salt

– 90g honey

– 1 bay leaf

– 1 tsp pep­per­corns

– 2 sprigs thyme

– 2 sprigs sage – 8 pork cut­lets

– 1 cup plain flour

– 2 free-range eggs, lightly beaten

– ½ cup milk

– 1 cup fresh bread­crumbs

– clar­i­fied but­ter or oil

– 100g but­ter

– 16 sage leaves

Re­moulade

– 450g cele­riac

– 1 ap­ple

– juice of one lemon

– 4 tbsp may­on­naise

– 2 tbsp seeded mus­tard – 2 tbsp crème fraîche – salt and pep­per To make the brine, bring all the in­gre­di­ents to the boil in a large saucepan then re­duce the heat and sim­mer un­til the salt has dis­solved. Set aside to cool. Add the cut­lets and leave in the brine for 24 hours. Re­move and pat dry. Take a meat mal­let and bash out each cut­let a lit­tle, to about

7.5 mil­lime­tres thick. As­sem­ble a crumb­ing set, sea­son the flour and beat the egg and the milk to­gether. Dust each cut­let with flour, dip in the egg mix and then cover with crumbs, mak­ing sure of an even cover­ing. Set aside in a sin­gle layer. Peel the cele­riac and the ap­ple, then shred to the size of match­sticks. Toss im­me­di­ately in the lemon juice. Mix to­gether the may­on­naise, mus­tard and crème fraîche. Sea­son with salt and black pep­per, then fold into the shred­ded cele­riac and ap­ple. Set aside for 30 min­utes, then serve. Cele­riac re­moulade is not one to keep overnight as it can get a bit soggy.

Pre­heat the oven to 190ºC. Heat a large skil­let on the stove and add a gen­er­ous amount of oil or clar­i­fied but­ter. When quite hot, care­fully add the crumbed cut­lets. This can be done in batches. Cook un­til golden brown on one side, then turn and cook un­til the sec­ond side is golden brown. Place the fried cut­lets on a bak­ing sheet. Re­peat un­til all chops are pan-fried, clean­ing the pan af­ter each batch and adding fresh but­ter or oil. Bake for seven min­utes in the oven un­til they are crunchy and golden, and cooked through. Place the skil­let back on the stove, heat, add but­ter and when it starts to brown, add the sage leaves. Sea­son with salt and pep­per. Serve the cut­lets with a pile of re­moulade and spoon over a lit­tle sage but­ter.

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