ELIZE’S CRUMBED PORK CHOPS
3 Pork chops on the bone, rind removed and beaten -(use a ziplog bag to pound).
season with salt and black pepper
Dust with flour.
Dip in an egg mixture .(Whisk 1 egg and 2 tsp Dijon mustard.)
Coat with fresh brown bread crumbs. (4 slices for 3 chops).
Put in the fridge for 30 min to cool.
Fry 6 min on either side in hot oil.
Note: Test oil with a breadcrumb.
Rest on kitchen towel for 5 min.
Recipe and photo: Elize de Kock