You will need
6 meaty pork loin chops
Ina Paarman’s Garlic Pepper Seasoning
¼ cup (60 ml) cornstarch (maizena)
2 cups (500 ml) cornflakes
½ cup (125 ml) plain yoghurt
1 T (15 ml) Dijon mustard
canola oil for frying
1 lemon cut into wedges to serve
Replace pork chops with butterflied chicken breasts.
Problems associated with crumbed food:
- Gummy patches – swap out flour for cornflour and score the meat.
- Breading pulls away – swap out eggs for yoghurt or buttermilk.
- Soggy breadcrumbs – swap out breadcrumbs for crumbed cornflakes, which are designed to retain their crunch.
Cut shallow cuts into the meat on both sides of the chops in a crisscross pattern with a sharp knife. Season the chops lightly on both sides with Garlic Pepper Seasoning. Measure the cornstarch onto a plate, and dip and shake the chops on both sides in the cornstarch.
Process the cornflakes, 1 t (5 ml) Garlic Pepper Seasoning and the remaining cornstarch in a food processor until cornflakes are ground to the texture of coarse breadcrumbs. Transfer cornflake mixture to a dinner plate.
Measure yoghurt and mustard in a soup plate and beat with a fork. Paint chops on one side with yoghurt mixture. Now turn upside down in cornflake crumbs. Paint and coat the other side with cornflakes. Leave to rest for at least 20 minutes or longer in the fridge. Heat the oil (± 1 cm deep) in a large fry pan on medium heat. Cook chops until golden brown on both sides (± 4 minutes per side). Drain chops briefly on brown or absorbent paper. Serve with lemon wedges and Apple and Cranberry Relish.