Crispy Breaded Pork Chop

Informations supplémentaires

35 min. | 594 kcal | easy | Family | Printable version

1. Setup Very thinly slice the fennel with a mandoline or a knife. Chop the dill, garlic and spinach. Cut the pork chops in half lengthwise to get 2 thin chops. Cut the lemon into wedges.

2. Cook the rice Heat a drizzle of oil and 1 tbsp. of butter in a saucepan over medium high heat. Add the garlic and spinach and cook 2-3 minutes. Add the rice and mix well. Add the broth cube and 1.5 ^2P | 2 ^3P cups of water in the saucepan and bring to a boil. Cover and cook 10-12 minutes over low heat until the rice is cooked.

3. Bread the pork Put 1 ^2P | 2 ^3P tbsp. of sour cream in a bowl with 1-2 tbsp. of water, salt and pepper. Put the panko in another bowl. Dip the pork chops in the bowl of sour cream then coat with a thin layer of panko.

4. Make the salad In a bowl, whisk 1 ^2P | 2 ^3P tbsp. of sour cream with a drizzle of oil, 1 tbsp. cider or wine vinegar, 1 tsp. of sugar, salt and pepper. Mix the cabbage, fennel and dill with the sauce. Adjust seasoning to taste.

5. Cook the pork Heat a generous drizzle of oil in a pan over medium high heat. When the oil is hot, cook the pork chops 1-2 minutes on each side until browned. Place on a paper towel.

6. Plate your dish Mix the remaining sour cream with lemon juice to taste. Serve the pork chops with the rice, fennel salad and lemon sour cream. Bon appétit!

2unitPork Chops

0.5unitFennel Bulb(s)

180mlSour Cream

1unitDill

1unitChicken Broth Cube(s)

140gBasmati Rice

40gBaby Spinach

2unitGarlic Clove(s)

40gPanko Breadcrumbs

0.5unitLemon

80gSliced green cabbage

What you need pot, bowls, mandoline, pan, tongs

594 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 80g

27%

fat 13g

20%

cholesterol 76mg

25%

fiber 6g

24%

protein 38g

saturated 5g

25%

sodium 978mg

41%

sugar 5g

trans 0g