Ingredients Checklist
- 4 pork shoulder chops
- ½ cup plain flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 2 tbsp grated parmesan
- 4 - 6 sage leaves, finely chopped
- 1 cup rice bran oil for frying
SAUCE
- ¼ cup tomato sauce
- ¼ cup Worcestershire sauce
- 2 tsp soy sauce
- Pinch of sugar to taste
Instructions
- Whisk all ingredients together and set aside ready to serve
- Place the flour in a large zip lock bag. Place beaten eggs to a large shallow dish. In another shallow dish, mix panko breadcrumbs, parmesan and sage. You are now ready to begin the crumbing process.
- Put the pork chops in the bag of flour, zip up the bag and shake to coat all side of the chops.
- Gently take the pork chops, one at a time and dip in the egg, then coat with breadcrumbs on both sides, patting on the crumb to ensure a good coverage. Refrigerate for 15 minutes.
- Preheat oven to 180°C and heat oil in a large frying pan on stove top.
- Add two pork chops to the oil and fry until golden brown, approximately 5 minutes. Flip and cook for an additional 3 minutes.
- Transfer the cooked pork chops to a tray, place in oven for 5-8 minutes to continue cooking while cooking the remaining chops.
- Serve with prepared sauce and selected vegetables or salad.
