Crumbed pork on a stick
“Is the pork you're buying lacking flavour? Is it dry - even when you flash a thin slice of loin in a hot pan with some oil? Chances are the pork you've bought is lacking fat.”
- 1 pork chop per person
- flour
- beaten egg mix
- crumb mix - 2/3 bread crumbs 1/3 grated Parmesan
- roughly chopped fresh sage
- salt and pepper
- extra virgin olive oil
- butter
When it comes to pork, tenderness, juiciness and flavour can be elusive if the meat doesn't have enough fat. Without it, most meats - especially the primary cuts destined for the pan, grill or barbecue - turn out dry, tough and tasteless. Growth hormones, used legally by some pig farmers, turn fat into muscle, producing a leaner animal but effectively reducing flavour.
Method
Allow 1 pork chop per person. Beat the flesh as flat as possible using a meat hammer, taking care not to separate it from its rib. Dust each flat chop with flour, then dip in some beaten egg and finally crust it in a mixture of 2/3 bread crumbs and 1/3 grated Parmesan, a good handful of roughly chopped fresh sage, salt and pepper to taste. Heat a tablespoon each of butter and extra virgin olive oil in a large pan and lightly fry on both sides until golden.
Serve with a wedge of lemon.
