Rick Stein Pork Chop Food

RICK STEIN'S DEEP-FRIED PORK CHOP WITH PARSLEY

Steps:

• Season the pork chops well with salt and pepper. Put the flour, beaten egg and breadcrumbs in separate wide bowls. Dip each seasoned chop in flour, then egg and finally breadcrumbs, making sure each has a fairly thick coating of crumbs. Pour the oil into a large pan - the exact amount will depend on the size of your pan but it should be about 5cm deep. Heat the oil to 160-170°C. Don't try to cook all the chops at once or they won't brown. Deep-fry them, 2 at a time, for about 3-4 minutes on each side, depending on thickness, until deep golden brown. The internal temperature should be 71°C. Drain the fried chops on a triple layer of kitchen paper, then keep them warm in a low oven while you cook the rest. Once the chops are cooked, quickly deep-fry the parsley leaves. Serve the chops, garnished with the parsley, right away while they are hot and crisp, with lemon wedges if you like and some braised peas (page 234) on the side.

DEEP-FRIED PORK CHOPS IN BREADCRUMBS

Steps:

• Season the pork chops well with salt and pepper. Put the flour, egg and breadcrumbs in separate wide bowls. Dip each chop in flour, then egg and finally breadcrumbs, making sure each chop has a fairly thick coating of crumbs.
• Pour the oil into a large saucepan - the exact amount will depend on the size of your pan but the oil should be about 5cm/2in deep. Heat the oil to 160-170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the oven to its lowest setting.
• Deep-fry the chops, two at a time, for about 3-4 minutes on each side, depending on thickness, until deep golden-brown. Do not try to cook all of the chops at once or they won't brown. Check that the internal temperature of the chop is about 71C using a meat thermometer. Drain the chops on a triple layer of kitchen paper and keep warm in a low oven while you cook the rest.
• Once the chops are cooked, quickly (and carefully - it spits) deep-fry the parsley leaves in the hot oil and then transfer to drain on the kitchen paper.
• Garnish the chops with the parsley and serve immediately while they are hot and crisp, with lemon wedges if you like and some peas on the side.

PORK SCHNITZEL

Steps:

• Tip the sage leaves and breadcrumbs onto a plate, then mix together with a little seasoning. Pour the eggs onto another plate. Pat the pork dry, then coat each chop in the egg mixture, letting any excess drip away. Then dip in the breadcrumbs until well covered. Cook or wrap in cling film or freezer bags and freeze.
• To cook, defrost completely if frozen. Place the chops on a lightly greased baking sheet and brush with a little of the butter. Cook under a medium grill for 7-10 mins until browned. Then turn over, brush with more butter and cook for a further 7 mins until crisp, browned all over and cooked through. Serve with green beans, fresh peas and some mashed potato mixed with grated cheddar.