Breaded Pork Chops

Ingredients

• 1 handful parsley
• 1 Garlic clove
• 2 tbsp peeled almonds
• 20 g Parmesan
• 70 ml Olive oil
• 1 tsp lemon juice
• Salt
• pepper (from grinder)
• 4 pork chops (about 200 g each)
• Salt
• pepper (from grinder)
• 4 tbsp flour
• 100 g breadcrumbs
• 2 small eggs
• 2 tbsp heavy cream
• 150 g clarified butter
• 4 sprigs parsley (for garnish)

Instructions

1. 1.

   For the pesto, rinse the parsley, shake dry, pick leaves and put in a blender. Peel the garlic, add it and blend with almonds and parmesan. Slowly pour in the oil until a creamy paste forms. Season with lemon juice, salt and pepper.

2. 2.

   Wash the chops, pat dry, season with salt and pepper. Put flour and breadcrumbs on two shallow plates. Whisk eggs with cream. Coat each chop first in flour, lightly tap off excess, dip in egg mixture, then roll in breadcrumbs.

3. 3.

   Heat clarified butter in a pan until hot. Test with a wooden spoon; bubbles should form at the tip. Add chops and fry for about 5 minutes per side until golden brown, basting frequently with butter. Ensure enough space; use two pans or cook in batches and keep warm.

4. 4.

   Rinse parsley for garnish, pat dry and briefly sauté. Remove finished chops from pan, drain on paper towels, serve e.g., over vegetable risotto, top with parsley and serve pesto alongside.