Fri, 22 June 2018
Ingredients
500g minced pork
Fine sea salt & ground white pepper to taste
1 egg
3tsp Worchester sauce
½ tsp ground cumin
80g breadcrumbs
4tsp tomato ketchup
3g chopped parsley
Pane
100g flour
300ml milk mixed with 2 eggs
250g breadcrumbs
Apple Compote
100ml cider
30g raisins
3 apples, peeled, cored and diced
¼ tsp ground cinnamon
¼ tsp ground cloves
Method
Cover the raisins with the cider and set aside.
Pre-heat your oven to 170C
Place the pork, 1 egg, ketchup. Worchester sauce, parsley into a large bowl and season.
Mix well then add in the breadcrumbs bit by bit. You want the mixture to dry but not too dry. You may or may not need all the breadcrumbs.
Now shape the mixture into a ‘pork chop’ shape. You should get 4 even portions.
Then pass each pork chop firstly through the flour, then the egg wash and finally the breadcrumbs.
Heat a heavy based frying pan and add in a drizzle of oil.
Pan fry the breaded chop until golden then turn and repeat until golden.
Once coloured on both sides place into the pre-heated oven for 10-12 minutes.
Whilst the chop is cooking add the apples and spices to a small pot.
Strain the raisins but keep the cider.
Add in the raisins along with 2tbspns of the cider and place over a high heat.
Keep mixing as it heats. You want the apples to cook but not fully stew.
When cooked, remove the Pojarski, place on kitchen towels and season lightly.
Serve with a dollop of the spiced apple compote and salad.
