YOU Best Recipes: Budget - - Be Meat Savvy -

SERVES 4 Prepa­ra­tion time: 15 min Cook­ing time: 20- 25 min


250 ml ( 1 c) coarse bread­crumbs 45 ml ( 3 T) toasted sesame seeds 15 ml ( 1 T) cumin seeds 15 ml ( 1 T) co­rian­der seeds 5 ml ( 1 t) fen­nel seeds 5 ml ( 1 t) dried thyme


4 pork chops salt and freshly ground pep­per 125 ml ( ½ c) flour 5 ml ( 1 t) ground co­rian­der 5 ml ( 1 t) ground cumin 2 eggs, whisked oil for shal­lowfry­ing


250 ml ( 1 c) Greek yo­ghurt

■ The pork chops can also be served with leek mashed pota­toes: Fry 2 chopped leeks un­til soft and stir through the mashed pota­toes. ■ Or­ange salad: Di­vide two large or­anges into seg­ments and scat­ter over mixed salad leaves. Driz­zle a lit­tle olive oil over and serve.

10 g fresh co­rian­der, chopped pinch of ground cumin 15 ml ( 1 T) honey

1 Crumb mix­ture Mix the ingredients. 2 Pork chops Sea­son the chops with salt and pep­per. 3 Com­bine the flour, co­rian­der and cumin. Dust the chops with the sea­soned flour and shake to re­move any ex­cess. Dip the chops in the whisked egg and coat with the crumb mix­ture. 4 Heat enough oil for shal­low- fry­ing and fry the chops slowly un­til done. Drain on pa­per tow­els. 5 Herb yo­ghurt Mix the ingredients and serve with the chops and an or­ange salad ( see tips for recipe), if pre­ferred.

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