Almond Crumbed Pork Chops, with Green Bean Salad

, from Issue #37. September, 2015
Photography by Manja Wachsmuth.
Almond Crumbed Pork Chops, with Green Bean Salad

Crumbed pork chops are served with a vibrant green bean salad to create a comforting midweek dinner.


Serves: 4


4 pork chops (we use Freedom Farms)
70 grams slivered almonds
100 grams plain cracker biscuits
½ cup freshly grated Parmesan cheese
1 tablespoon finely chopped thyme or rosemary
½ teaspoon sweet smoked paprika
½ cup plain flour
2 eggs, lightly beaten
sea salt and freshly ground pepper

200 grams round green beans
1 red apple, julienned
1 handful rocket
2 tablespoons olive oil
2 teaspoons lemon juice

To cook
3 tablespoons olive oil
knob of butter


Pork chops: Trim the skin and any fat from around the edges of the chops. Place each chop between two pieces of plastic wrap and beat out to ½ cm thick.

Combine the almonds, crackers, Parmesan cheese, thyme and paprika in a food processor and process to fine crumbs.

Put the almond crumbs, flour and eggs in 3 separate dishes and season each with salt and pepper.

Dust the chops first in the flour, dip in the beaten egg then coat with the crumbs, pressing them on firmly so they are well coated. Cover and refrigerate if not cooking immediately.

Heat a large sauté pan with the oil and butter and when the butter starts to foam, cook the pork over a medium heat for 3-4 minutes each side or until golden and crisp and just cooked through. Don’t have the heat too high or the crumbs will catch and burn. Drain on kitchen towels.

Salad: Trim the stem end of the beans then cook them in boiling salted water until tender. Drain and refresh under cold water. Pat them dry on kitchen towels then slice thinly on the diagonal. Whisk the olive oil and lemon juice in a large bowl and season. Add the beans, apple and rocket and toss to combine.

To serve: Place the pork on plates and top with the salad and a spoonful of apple sauce

Shortcut: use a good quality bought apple sauce.