I saw this recipe for breaded pork chops with crispy kale on the Sainsbury’s website. I usually don’t breadcrumb the chops – preferring instead to slather them in English mustard, adding a sprinkling of brown sugar and grilling them. See recipe here. But a change is as good as a rest and so I thought I would use up the panko breadcrumbs I had sitting in my cupboard. I don’t know if you’ve ever tried crispy kale but it is simple and scrumptious. Definitely an easy way to get your family to eat some greens.
Breaded pork chops with crispy kale
Ingredients serves 4
2 tbsp plain flour
1 egg, beaten
100g fresh white breadcrumbs
25g Parmesan, grated
freshly ground pepper
4 pork loin steaks
4 tbsp olive oil
200g bag shredded curly leaf kale
3 tbsp balsamic vinegar
1 tbsp sesame seeds
2 tbsp demerara sugar
lemon wedges to serve
How to prepare
Preheat the oven to 190°C, fan 170°C, gas 5. Spread the flour onto a plate and pour the egg onto a second plate. Mix the breadcrumbs and Parmesan and spread out on a third plate. Season with freshly ground black pepper. Coat each pork chop lightly in flour then the beaten egg and finally the breadcrumbs.
Place the chops onto a greased baking tray and drizzle over 1 tbsp of the olive oil. Bake in the preheated oven for 35-40 minutes until the breadcrumb coating is golden and the chops are cooked through.
About 15 minutes before the pork is ready put the kale in a large bowl and drizzle over 2 tbsp each olive oil and balsamic vinegar. Add the sesame seeds and sugar and toss well to coat. Spread out on a large baking tray and bake for 8-10 minutes, turning once.
Serve the breaded steaks with the crispy kale and lemon wedges. Mix together the remaining oil and vinegar and drizzle over the kale.
More particularly yummy pork recipes here