Crumbed pork with cabbage slaw

Kieran Scott

Crispy, crunchy, cheesy and a cinch to make.

Pork loin chops

¾ cup	Breadcrumbs
1	Lemon, zest of
2 tsp	Chopped sage
⅔ cup	Grated parmesan cheese
4	Pork chops (Main)
¼ cup	Plain flour
2	Eggs, lightly beaten

Cabbage slaw

½	Cabbages, shredded
¼ cup	Grated parmesan cheese
½ tsp	Fennel seeds, toasted
¼ cup	White wine vinegar
2 Tbsp	Extra virgin olive oil

Directions

1. Make the slaw by combining the cabbage, parmesan and fennel in a bowl. Whisk together the vinegar and oil and some salt and pepper and mix through the slaw.
2. Mix the breadcrumbs, lemon zest, sage and parmesan in a bowl.
3. Dust pork chops with flour, shaking off any excess. Dip into the egg and press into breadcrumb mixture to coat.
4. Preheat oven to 200C. Place chops on a lightly greased baking tray and bake for 10-15 minutes, then turn and bake the other side for 5 minutes until golden and cooked through.
5. Top pork with slaw to serve.