Ingredients:
Posh Pork Chop With Pickled Cucumber
- 4 bone in pork chops (200g each, bone in)
- Panko bread crumbs
- 10 small Capers
- 8 Salted anchovies
- Flour
- 6 eggs
- Butter
- Olive oil
- Salt
- White wine vinegar
- Cucumber
- Garlic
- Caster sugar
Method:
- For the pickle peel the cucumbers, cut in half lengthways and remove the seeds. Cut into half lengthways and divide into three so you have 12 pieces. Lightly salt the pieces and leave on some kitchen roll.
- In a bowl add 100ml white wine vinegar and 2 tablespoons of caster sugar. Stir until the sugar is dissolved. Add 2 cloves crushed garlic and the cucumber pieces.Leave in the fridge overnight.
- Lightly flatten the pork chops with a meat mallet or rolling pin. Try to get them to around 3mm thick.
- In a pestle and mortar grind the anchovies and capers to a smooth paste, if its very dry add a tablespoon olive oil.
- Spread the mix evenly over the 4 pork chops.
- Prepare 3 bowls, 1 with the flour, 1 with the breadcrumbs and 1 with the eggs beaten.
- Cover the pork chops with the flour then egg then breadcrumbs.
- In a fry pan heat the butter and olive oil to 170 and fry of the chops in pairs, turning when they have browned off.
- Serve with a couple of the pickled cucumbers and a fried egg.
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