Helena and Vikki’s Parmesan Crusted Pork Chops

Serves: 2


Tick off the ingredients as you buy them

  • 4 small pork loin fillets
  • ¼cup Moro Tradicional Olive Oil
  • 2 tablespoons Plain flour
  • 2 tablespoons Parmesan, grated
  • 1 cup Panko crumbs
  • 1 Egg, whisked
  • 2 tablespoons Fresh parsley, roughly chopped
  • 1 Small fennel, thinly sliced, reserve the tops of the fennel for garnish
  • 1 Grapefruit, segmented
  • 2 tablespoons Parsley, finely chopped
  • 1 Spring onion, sliced
  • ¼cup Moro Primero Extra Virgin Olive Oil
  • 1 Lemon wedge to serve

Season the pork chops with salt and pepper. Add the egg, flour and crumb mix into separate bowls. Place the pork into the flour then egg wash and finish with the crumb mix. In a large frying pan on medium heat, pour the Moro Tradicional Olive Oil and fry the pork chops for 3 minutes on each side. Allow them to rest for 5 minutes. To make the salad, add all the ingredients into a bowl and season with salt, pepper and drizzle with Moro Primero Extra Virgin Olive Oil. Slice the pork fillets and serve with fennel and grapefruit salad. This recipe is perfect for a summer’s day enjoyed with family and friends.