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  • 4 x 250g pork chops, trimmed with white fat removed

  • 2 eggs, beaten

  • 100g fresh breadcrumbs

  • 2 tbsp grated Parmesan cheese

  • ½ tsp dried oregano

  • 250ml vegetable oil

  • For the salad

  • 600g broad beans, podded

  • 4-6 baby artichokes (depending on size)

  • 600g baby spinach leaves

  • 2 cloves of garlic

  • 1 medium onion

  • small handful of fresh mint

  • 2 tbsp extra virgin olive oil

  • 6 fillets of anchovies

  • Sea salt and black pepper


  • 1.

    Place the pork between two sheets of cling film and bash until about half the thickness. In a bowl add the breadcrumbs, Parmesan and oregano and season well. Dip the pork into the egg and then press into the breadcrumb mixture until evenly coated. Heat the oil in a large frying pan and shallow fry the pork for about 6-7 minutes on each side until crisp and golden.

  • 2.

    Meanwhile cook the broad beans in salted water until tender (2-3 minutes) then refresh and set aside. Trim the stalks and tough outer leaves from the artichokes and cut into quarters. Rub with lemon to prevent discolouring and set aside. Heat the olive oil in a sauté pan and add the onion and artichoke pieces. Cook until softened then add the spinach and broad beans and heat thoroughly. Scatter over the anchovies, chopped mint and lemon and season.

  • 3.

    To serve place a piece of crunchy pork on each plate and a generous helping of salad.

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