Crunchy Pork Chops

A nice coating to try on your pork chops next time...  I served mine with scalloped potatoes and roasted capsicums...

*Taken from Nigella Lawson's 'Feast', pg 345, published 2004*

Ingredients

2 x 250g pork chops

1 egg

1/2 tsp Dijon mustard

1/4 tsp dried oregano

50g breadcrumbs

1 tbs freshly grated Parmesan

250ml groundnut oil or similar for frying

Method

Trim the thick white fat off the pork chops, cutting carefully around the outside edge.  Lay the chops between two pieces of clingfilm and, using a mallet or a rolling pin, beat them until the meaty part of the chop is half as thick.  You will need to beat around the bone, so turn them over once as you go.

Beat the egg in a shallow wide bowl with the mustard, oregano and salt and pepper.  And, on a large plate or platter, combine the breadcrumbs with the Parmesan.

Press each of the chops into the egg mixture, coating both sides.  Then dip the eggy chops into the breadcrumbs, covering them evenly.  Let them lie on a wire rack to dry slightly while you heat the oil in a large frying pan.  When a small cube of bread sizzles if dripped into the oil, you can get frying.  You need to cook the chops until they're a deep golden colour, about 5-7 minutes a side (depending on how thin you've managed to get them and how cold they were before going into the oil).

Serves 2