Hainanese Pork Chop

Servings 4
Cook time 15 minutes

Alternate cuts
Shoulder Collar
Boneless Loin

Ingredients
• 4 Butcher’s Deli Pork Chop (400g)
• ½ cup oil for deep frying
• 1 egg, lightly beaten
• 50g golden bread crumbs
• 1 can garden peas
• 2 large potatoes
• 2 large onions, sliced

Cooking instructions
• Pound Butcher’s Deli Pork Chops with a mallet to tenderise meat.
• Season with salt and pepper. Leave aside for a few minutes.
• Dip in beaten egg and roll in bread crumbs.
• Deep fry for 3 minutes each and drain on absorbent paper.
• Peel and slice potatoes into 1 cm thick rounds.
• Slice onions. Fry potatoes in oil until brown.
• Pour off all but 3 tbsp of oil and fry onions until soft but not brown.
• Mix gravy ingredients and add to pan.
• Bring to the boil and simmer for 2 minutes.
• Add potatoes and simmer for 1 minute.
• To serve, pour gravy over Butcher’s Deli Pork Chops.