Wednesday, October 10, 2012

Parmesan and Thyme Crusted Pork

Picture this.  It's damp and miserable outside and you've spent an hour in rush-hour traffic after a busy day in work and you're starving.  The easy thing would be to reach for the phone and call a takeaway, right?  Wrong.  So wrong.  You can make this fantastic dinner in 15 minutes flat and be sitting down in front of the tellybox watching Corrie long before a takeaway arrives.  You'll probably have most of the ingredients already - breadcrumbs can be kept in the freezer so you always have them on hand.  The herbs come from a pot on my windowsill, cheese and eggs are usually in the fridge and the pork chops were lurking guiltily in the freezer looking for a good home.

This is a very flexible recipe so if you don't have the exact ingredients, relax and adapt them to suit your taste.  I keep a bag of Panko breadcrumbs in the cupboard as they're dried and extra crunchy, but fresh breadcrumbs will work just as well. You can add some onion powder, change the herbs, add lemon zest - the combinations are endless.  All I'd recommend is that you make sure the meat you use is no more than 2cm thick so it cooks through in the frying pan.

Parmesan and Thyme Crusted Pork

60g Breadcrumbs
30g Parmesan Cheese finely grated
2 tsp Thyme leaves, chopped
Salt & Pepper
1 Egg, beaten
2 Pork Chops, all fat trimmed
1 tbsp Oil for frying

Mix the breadcrumbs, cheese, herbs and seasoning together in a shallow bowl. Pour the beaten egg into a shallow bowl

Season the pork on both sides with the salt and pepper then dip into the egg and then the breadcrumbs.  Press the breadcrumbs well into the pork on both sides and set the crusted pork to one side.

Heat the oil in a frying pan on a medium heat and fry the pork until golden on both sides.

Swanky new cutlery...*

Remove from the heat and eat!

*You might notice some new swanky cutlery in my posts from now on.  The nice people at John Lewis gave me a set of their gorgeous Saturn cutlery to use.  It's very pretty...


  1. This is like a jazzed up version of what my mum used to make for us as kids, pork in breadcrumbs. Yours look far tastier though so will be trying this soon!

  2. I usually do it with chicken and flat parsley with lemon zest but I had the pot of thyme waving at me from the windowsill! The Hubs loved it, so it shall be made again (and again, and again...)

  3. Ooo like the idea of the chicken and lemon :) Will be trying both options this week

    1. You'll have two gorgeous dinners. Oh, and you can freeze the leftover breadcrumbs too