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Crumbed Pork Chop with Peaches



  1. Clean the cutlet bone and trim if necessary.
  2. Combine the egg & milk in one bowl and whisk. Put the flour in another bowl and the bread crumbs in a third bowl.
  3. Coat the chop in the flour, dip into the egg then coat in the crumbs and fry gently on each side in olive oil for 4 minutes.
  4. De- stone the peach and place into the pan, fry for a further 2 minutes or until the peach is a little golden – add a knob of butter a squeeze of lemon and the chopped chives – n baste all in the pan and serve