Pork chops with sage

Pork chops with sage

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
4 thick pork chops or steaks
2 tablespoons plain flour
1 teaspoon finely chopped onion
1 teaspoon finely chopped parsley
1 teaspoon chopped sage leaves
1 egg
salt and freshly ground black pepper
1 cup fresh breadcrumbs
olive oil, for frying

Method

  1. Trim the excess fat from the pork. Dredge the pork in flour. Combine the onion, parsley, sage and egg in a bowl. Beat well and season with salt and pepper. Dip the pork in the egg mixture. Drain and dip into the breadcrumbs, pressing them well onto the pork. Stand for 20 minutes. Fry for 10 minutes in the oil, turning once.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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