Crumbed Pork Chop with Mustard Fruit Dressing
Cook Time 15 minutes
4 pork loin chops, bone in
60g pork crackle
1 ½ cups of panko breadcrumbs
1 tbsp fennel seed, toasted
1 tbsp coriander seeds, toasted
1 tbsp dried oregano
½ tsp chilli flakes
1 large handful freshly grated parmesan cheese
3 egg whites whisked with a tbs. of water
¾ cup of plain flour
Vegetable oil, for deep frying
60g mustard fruit diced, deseeded and 3 tbsp of the mustard fruit liquor
1 tsp coriander seed, toasted
1 tsp fennel seed, toasted
2 tbsp white wine vinegar
2 sprigs of tarragon, leaves picked
⅓ cup roasted hazelnut
3 tbsp of extra virgin olive oil Pinch of salt
Preheat oil in a fryer to 175°C.
For the mustard fruit dressing, blend all of the ingredients in blender. Check seasoning.
Crumb the pork crackle by placing a tea towel and pound with a meat mallet. Combine with the spices, breadcrumbs and cheese.
Coat the pork chops in the flour, followed by egg white and then the pork crackling crumb.
Carefully lower into the hot oil, (approx 175°C) to deep fry for 4-5 minutes until crisp and golden. Allow to rest for 3-4 minutes before slicing, season with a pinch of salt.
Serve the sliced pork chop with the mustard dressing.