Crispy Pan-Fried Pork Chops with Roman Rice Cake

I’ve had my eye on this Roman Rice Cake for a while. I was going to do it as a healthy lunchbox item, but in the end it’s ended up being the veg and rice for this Crispy Pan-Fried Pork Chop recipe.

 

We start with the rice cake, or more specifically 500g of spinach that gets rinsed in cold water and wilted down. How much spinach?

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Actually not that much after it cooks down.

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And there’s the risotto rice cooking next to it. This mix gets fried up with onion & garlic, before eggs and parmesan are added to bind it together. Meanwhile a pie dish gets coated in (sourdough) breadcrumbs.

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The rice mix goes into this and it gets baked at 180C fan for 25 minutes.

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While that’s cooking the pork chop coatings gets made: cornflour, buttermilk/dijon/garlic, and a food processored mix of cornflour, seasoning and crunch nut cornflakes.

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Then the messy job of coating things.

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After the buttermilk has had a chance to tenderise the pork, it’s frying time.

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The coating basically stuck to the pork…

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The rice cake and chops get tented in foil while a pan sauce of cinder, honey & mustard gets made before plating up.

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Mmmm this is delicious! The pork coating is lovely and crispy, the rice cake is full of flavour and a lovely texture contrast, and the sharp sauce provides the liquid required to cut through the dry crispy nature of them both. Will do again!

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