PORK CHOPS WITH HERB YOGHURT
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.