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Crispy Breaded Pork Chop

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Crispy Breaded Pork Chop

with a creamy dill fennel slaw, garlic spinach rice and lemon sour cream

Informations supplémentaires
35 min. | 594 kcal | easy | Family | Printable version
1. Setup Very thinly slice the fennel with a mandoline or a knife. Chop the dill, garlic and spinach. Cut the pork chops in half lengthwise to get 2 thin chops. Cut the lemon into wedges.
2. Cook the rice Heat a drizzle of oil and 1 tbsp. of butter in a saucepan over medium high heat. Add the garlic and spinach and cook 2-3 minutes. Add the rice and mix well. Add the broth cube and 1.5 2P | 2 3P cups of water in the saucepan and bring to a boil. Cover and cook 10-12 minutes over low heat until the rice is cooked.
3. Bread the pork Put 1 2P | 2 3P tbsp. of sour cream in a bowl with 1-2 tbsp. of water, salt and pepper. Put the panko in another bowl. Dip the pork chops in the bowl of sour cream then coat with a thin layer of panko.
4. Make the salad In a bowl, whisk 1 2P | 2 3P tbsp. of sour cream with a drizzle of oil, 1 tbsp. cider or wine vinegar, 1 tsp. of sugar, salt and pepper. Mix the cabbage, fennel and dill with the sauce. Adjust seasoning to taste.
5. Cook the pork Heat a generous drizzle of oil in a pan over medium high heat. When the oil is hot, cook the pork chops 1-2 minutes on each side until browned. Place on a paper towel.
6. Plate your dish Mix the remaining sour cream with lemon juice to taste. Serve the pork chops with the rice, fennel salad and lemon sour cream. Bon appétit!
2unitPork Chops
0.5unitFennel Bulb(s)
180mlSour Cream
1unitDill
1unitChicken Broth Cube(s)
140gBasmati Rice
40gBaby Spinach
2unitGarlic Clove(s)
40gPanko Breadcrumbs
0.5unitLemon
80gSliced green cabbage
What you need pot, bowls, mandoline, pan, tongs
594 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 80g
27%
fat 13g
20%
cholesterol 76mg
25%
fiber 6g
24%
protein 38g
saturated 5g
25%
sodium 978mg
41%
sugar 5g
trans 0g