Pork chops with mint and pea salad


Drum Food - - CONTENTS -

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


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.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.