FRIED PARMESAN PORK CHOPS!

Good Chef Patrick, based at Xigera Safari Lodge shares a mouth-watering recipe this week.This one is for those with a savory and salty taste. This dish can be enjoyed on its own or with a light salad, especially this summer season. “Since it’s summer time it’s best to complement it with a light crisp salad and some umami garlic butter as dinner.We don’t want you to go to bed with full stomach,” said Chef Patrick.

Here is how to prepare it;

Ingredients:

- 4-6 Bone in Pork Chops or boneless

- 2 C Panko - 1 T Garlic (fresh minced)

- 3/4 C Grated Parmesan Cheese - 1 C All purpose Flour

- 1 T fresh herbs of each: parsley, sprigs, cilantro and thyme-finely chopped)

- 2 tsp Salt

- 1 1/2 tsp Pepper, Garlic Salt

- 2 Large Eggs

- 2 T Water

- Enough oil to deep fry use Canola or Peanut oil

Directions:

1. Heat oven to 180°c. In a large skillet or cast iron dish add oil and bring heat to 160°c

2. In a bowl add panko, Parmesan cheese, garlic, garlic salt, pepper & herbs. Blend well set aside

3. In a bowl make an egg wash by blending together your eggs and water. Set aside

4. In a bag or bowl add flour and salt. Mix together. Rinse pork chops pat dry. Add to flour and shake

5. Shake off excess flour from pork chops and dip into egg wash until fully coated. Immediately dredge into your panko mixture. Place on a wire rack for 3-5 minutes

6. Deep fry until golden brown about 3-4 minutes per side. Place on baking sheet and bake for 10-15 minutes depending on thickness until fully cooked. Internal temp should read 62-63°c and pork chops should no longer be pink.

Serve hot! It also makes great pork chop Sandwiches!!!