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Recipe: Crumbed pork chops with cauliflower mash

Brendon D'Souza  |  22 August 2018

There’s something special about sharing a meal at the family table on Sunday. It’s a tradition that dates back to 15th-century England where King Henry’s Royal Guard would eat a feast of roasted beef after Mass.

In my family, Sunday lunch starts once we’ve all arrived home from Church and can extend to early hours of the evening. Here’s a favourite recipe featuring crispy pan-fried pork served on light and creamy cauliflower mash.

Prep: 30 min + overnight | Cooking 20 mins | Serves 4

INGREDIENTS

  • 1/4 cup salt, for brining
  • 1 tbsp black peppercorns
  • 1 dried bay leaf, crumbled
  • 4 pork chops (about 250g each and 1.5cm thick)
  • 1/4 cup flour
  • 1/2 cup buttermilk
  • 1/2 cup breadcrumbs
  • 1 tsp fennel seeds
  • 1 whole cauliflower (about 500g)
  • 1/2 cup milk
  • Olive oil and butter, for pan frying

METHOD

Start this recipe the day before. Place salt, peppercorns and bay leaf into a 2L glass or ceramic dish. Add 4 cups cold water and stir until salt dissolves to form a brine solution. Add pork chops, cover and place in fridge for three hours or overnight. 

Finely chop cauliflower into small pieces. Bring a 2L saucepan of water to boil. Season with salt and add cauliflower and cook for 3–4 minutes or until very soft.

Remove from heat and drain completely. Return to pan with milk and mash until creamy. Cover and set aside in a warm place. 

Remove pork from brine solution and pat dry with paper towel. Lay out three shallow plates or bowls. Place flour in one and season well with salt and pepper. Pour buttermilk into next plate. Add breadcrumbs, fennel seeds and season well with salt and pepper. Take a pork cutlet and coat in flour, then buttermilk and then breadcrumbs, pressing coating in well.

Heat 1 tbsp olive oil and 1 tbsp butter in a frying pan over a medium-high heat. Add pork in batches and cook for 5–6 minutes on either side until pork is golden and cooked through. 

Serve with cauliflower mash and a side salad. 

Follow Brendon on Instagram at @brendonthesmilingchef

 

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