CRUMBED PORK CHOPS with ANCHOVY BUTTER AND CELERIAC CHILLI RÉMOULADE
Ingredients
For dusting: seasoned plain flour 2 eggs, lightly beaten
220 gm fine fresh sourdough breadcrumbs (2 cups)
Four 2cm-thick pork chops
60 ml extra-virgin olive oil (1⁄4 cup) 80 gm butter, coarsely chopped To serve: lemon wedges
CELERIAC CHILLI RÉMOULADE
1 celeriac (about 500gm), cut into julienne
120 gm good-quality mayonnaise Juice of 1 lemon, or to taste
2 tbsp each thinly sliced mint and flat-leaf parsley
2 small green chillies, finely chopped 2 tsp wholegrain mustard
ANCHOVY BUTTER
70 gm softened butter
4 anchovy fillets, finely chopped 1 garlic clove, finely chopped
Method
For celeriac chilli rémoulade, combine ingredients in a bowl, season to taste and stand for 30 minutes for flavours to develop.
For anchovy butter, mash ingredients in a bowl, season to taste with freshly ground black pepper and set aside.
Preheat oven to 100oC. Place flour, egg and breadcrumbs in separate bowls. Coat chops first with flour, then egg, then bread- crumbs, shaking off excess in between, and set aside on a plate.
Heat half the oil in a non-stick frying pan, add half the chops and half the butter and turn occasionally until golden and just cooked through (8-10 minutes). Transfer to an oven tray lined with baking paper and keep warm, then wipe out pan and repeat with remaining oil, butter and chops. Serve hot topped with a dollop of anchovy butter, with celeriac chilli rémoulade and lemon wedges.
Drink Suggestion: A full-bodied dry white chenin blanc.
