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Corn Flake Pork Chop with Mashed Potato and Mint Sauce
Recipe by Ralph Kahango
These pork cutlets are crumbed in Cornflakes and served with a side of mash potato and a mint and chilli sauce.
- Steps
- Ingredients
Ingredients
Mashed Potatoes
Crusted Pork
Mint and Chilli sauce
To taste
For frying
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Steps
- Pre-heat oven to 200C fan forced.
- For the Mashed Potatoes, pierce potatoes all over with a fork. Place onto a tray and bake until tender, about 1 hour.
- Cut potatoes in half and using a pastry card, press potatoes through a fine drum sieve into a medium bowl. Discard the skins.
- Mix butter in gradually until the mixture splits. Slowly mix in enough cold milk to achieve a smooth puree. Season with salt, to taste. Cover to keep warm.
- For the Crusted Pork, remove skin from chops and trim excess fat.
- Prepare crumbing station: crush cornflakes into fine crumbs and place into a side bowl. Add parmesan, salt and pepper. In a second bowl, beat eggs and season. Place flour into a third bowl.
- Season chops with salt and pepper. Coat chops in flour and shake off excess. Dip into egg then into crumbs. Press crumb mixture onto chops then set aside for 5 minutes.
- When ready to cook, heat a 1cm layer of the oils in a large frypan. Working in batches, if necessary, add chops and cook until golden brown on each side, about 3 minutes. Remove from the oil and place onto a tray. Finish cooking chops in the oven until medium and thickest part reaches 71-72oC, about 13 minutes, or longer if desired. Remove from the oven and set aside to rest.
- For the Mint and Chilli Sauce, finely dice mint leaves, shallots, chilli and basil leaves and place into a bowl.
- Add vinegar, sugar and salt, to taste and stir well. Transfer to a serving jug.
- Serve chops with quenelles of mashed potato and the jug of sauce on the side.
