Crispy, cheesy, quick and easy. This pork recipe is perfect for a mid-week meal, combining storecupboard staples and time-saving products.
Ingredients
- 2 x 100g pork loin medallions
- 2 tbsp plain flour
- 1 free-range egg, beaten
- 100g flavoured dried breadcrumbs
- 20g Parmesan, finely grated
- Vegetable oil for frying
- ½ x 300g pot Waitrose
- Cider & Mustard sauce
- 450g ready-made mashed potato
- 120g chopped cabbage and leeks
Method
- 1. Put the pork medallions between 2 pieces of cling film or baking paper and bash with a rolling pin until 1cm thick.
- 2. Set up 3 plates, one with the flour, one with the beaten egg and one with a mix of the breadcrumbs and Parmesan. Dust the pork in the flour, dip in the egg, then the breadcrumb crust mixture.
- 3. Heat 2cm oil in a large frying pan until a cube of bread turns golden in 60 seconds. Fry the crumbed pork for 2-3 minutes, turning halfway through. Keep warm.
- 4. Heat the cider and mustard sauce, then heat the mash according to the pack instructions.
- 5. Meanwhile, stir-fry the cabbage and leeks in a little butter (or just water if you prefer), for 3-5 minutes until softened. Stir the greens through the mash and season with black pepper.
- 6. Serve each pork medallion with mash, with sauce spooned over.