BAKED CRUMBED PORK CHOPS
This dish tastes much better if you use free range pork.
Serves 4
1 large or 2 small pork chops per person, rind on (works better if you use smaller, thinner chops)
1½ cups Panko bread crumbs
1½ tablespoons chopped fresh sage leaves
About 3 tablespoons other chopped fresh herbs. Thyme and oregano work well in this dish
Salt and pepper to season crumbs
2 tablespoons milk
Preheat oven to 180° fan bake.
Mix together the chopped herbs, crumbs and seasoning in a shallow dish. Put the milk in another shallow dish.
Line a large shallow baking dish with cooking paper. The dish should be large enough to hold all the chops in a single layer.
Dip each chop in milk on both sides, then dip in the crumbs, pressing down to ensure crumbs stick to both sides.
Put the chops in the prepared baking dish, ensuring they don’t overlap.
Cover the dish tightly with aluminium foil and bake in the oven for about 40 minutes.
Remove the foil and increase the heat to 200° and bake uncovered for a further 15 – 20 minutes or until the chops are well browned.
