The whole family will love these succulent pork chops covered in a crispy parmesan crumb.
Ingredients
- 3 slices white bread
- 1 garlic clove, crushed
- 2 teaspoons MasterFoods® Dried Mixed Herbs
- 40g (1/2 cup) finely grated parmesan
- 1 egg, lightly whisked
- 4 (about 800g) pork mid loin chops
- Olive oil spray
- 1 x 200g punnet golden grape tomatoes, halved
- 1 Lebanese cucumber, ends trimmed, coarsely chopped
- 1 ripe avocado, halved, stone removed, peeled, coarsely chopped
- 1/4 cup fresh oregano leaves
- Fat-free French dressing, to serve
Method
- Step 1Place the bread in the bowl of a food processor and process until finely chopped. Combine the breadcrumbs, garlic, herbs and parmesan in a bowl. Season with salt and pepper.
- Step 2Place the egg in a shallow bowl. Dip the pork chops in egg, then in the breadcrumb mixture, pressing to coat.
- Step 3Spray a non-stick frying pan with olive oil spray to lightly grease. Cook the pork over medium-high heat for 4-5 minutes each side for medium or until cooked to your liking.
- Step 4Meanwhile, combine the tomato, cucumber, avocado and oregano in a bowl. Drizzle over the dressing and toss to combine. Divide among serving plates and serve with the pork.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1955 kj
Energy
21g
Fat Total
6g
Saturated Fat
4g
Fibre
56g
Protein
237mg
Cholesterol
374.22mg
Sodium
3g
Carbs (sugar)
12g
Carbs (total)
Notes
More options: Pork fillet with parmesan and garlic crust: Replace the pork chops with 1 (about 420g) pork fillet. Prepare the recipe to the end of step 2. In step 3, cook the pork in a non-stick frying pan, turning once, for 5-10 minutes or until cooked through. Set aside for 5 minutes to rest. Slice. In step 4, replace the oregano with shredded fresh basil and the French dressing with balsamic dressing.
Chive & pecorino crusted pork chops with rocket: Replace the dried herbs with finely chopped fresh chives. Replace the parmesan with pecorino. In step 4, add 80g baby rocket leaves. Pastrami & parmesan pork schnitzels – Replace the pork chops with 4 (about 500g) pork schnitzels. Place 1 piece of pastrami over one half of each steak. Fold pork to enclose pastrami. Secure with toothpicks. Continue from step 1.
Storage tip: To store the pork chops, remove from packaging and place on a plate. Cover with plastic wrap and store in the coldest part of the fridge. If not using within two days, place in freezer bags, seal and freeze for up to three months. Thaw overnight in the fridge.
- Author: Kerrie Butler
- Image credit: Mark O'Meara
- Publication: Australian Good Taste