Crispy Sage Crumbed Pork Lion Chops - Rainy day dinner

Last night I looked into our freezer to see what meat I had laying around and I found, Mince, mince, mince, pork chops and mince.. It was a tough decision.. but the pork won :D..

Can you see a problem here? I'm really not a fan of 'bog standard' mince, but Mr. BB is BIG on mince so I always seem to leave it till last and then go mince crazy!

Crispy Sage Crumbed Pork Lion Chops

Adapted from a memory of some episode of Nigella Express? Maybe?

Ingredients

5 Pork lion Chops

1 Cup of Plain Flour

1 Cup of Bread Crumbs- You can use Panko crumbs it you really want them crispy

2 Eggs, lightly beaten

1/2 Cup of Milk

6 or 7 Sage leaves

Salt and pepper to season.

Preheat your oven to 180 degrees C.

Place your milk, beaten eggs and bread crumbs into separate bowls.

Mix together the flour, salt and pepper and sage leaves in a large plastic bag (You can cut these up finely of press them against the pork whole).

Dip your chops in the milk, flour mixture, eggs, and then crumbs. Repeat until all are coated.

You can refrigerate these overnight as it helps your crumb mixture stick better.

Pan fry your chops until golden brown.

place on a large flat baking tray and bake for 10 minutes or until cooked through.

Serve with mash and buttered green beans