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Crumbed pork chop with cheesy vegetables

  • 0:40 Prep
  • 0:30 Cook
  • 4 Servings

Ingredients

  • 1 cup (75g) fresh breadcrumbs (made from day-old bread)
  • 1/3 cup (25g) parmesan cheese, finely grated
  • 1/4 cup flat-leaf parsley, finely chopped
  • 1/4 cup (35g) plain flour
  • 1 Coles Australian Free Range Egg
  • 4 Coles Australian Pork Loin Chops
  • 2 x 150g pkts Coles Australian Broccoli & Cauliflower Florets
  • 1 carrot, thinly sliced
  • 1 cup (120g) frozen peas
  • 490g jar three-cheese pasta bake sauce
  • 1/2 cup (60g) grated cheddar
  • Olive oil, to shallow-fry
  • Lemon wedges, to serve

Method

  • 1
    Preheat oven to 180C. Combine the breadcrumbs, parmesan and parsley in a shallow bowl. Place the flour on a plate and season. Whisk the egg in a shallow bowl. Dip pork in the flour to coat, shaking off excess. Dip in egg, then in breadcrumb mixture to coat. Place on a plate and cover with plastic wrap. Place in the fridge for 20 mins to chill.
  • 2
    Combine the broccoli mixture, carrot and peas in an ovenproof dish. Spoon over the sauce and sprinkle with cheese. Bake for 25-30 mins or until vegetables are tender and cheese is golden.
  • 3
    Meanwhile, heat the oil in large frying pan over medium heat. Cook the pork for 3-4 mins each side or until golden brown and cooked to your liking. Transfer to a plate lined with paper towel. Set aside, covered, for 5 mins to rest.
  • 4
    Serve the pork with the vegetable mixture and lemon wedges.

Source: taste.com.au

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