CRUMBED PORK CHOPS WITH CORN AND CUCUMBER SALAD

Crunchy, crispy and fresh flavours for everyday dinner.

Prep time: 30 minutes

Cooking times:  20 minutes

Serves: 4

INGREDIENTS

For the salad:

·        1 cucumber, chopped

·        1 x 410g can Rhodes Quality Whole Kernel Corn, drained

·        ½ red onion, thinly sliced

·        3 tablespoons (45ml) chopped flat-leaf parsley

·        250ml (1 cup) plain yoghurt

·        45ml (3 tablespoons) mayonnaise

·        juice of 1 lemon

·     5ml (1 teaspoon) siracha seasoning

·        salt & freshly ground black pepper, to taste

For the pork chops:

·        125ml (½ cup) all-purpose flour

·        3 eggs, beaten

·        250ml (1 cup) Hinds Southern Coating Original

·       4 pork cutlets

·       oil for frying

·       butter for frying

METHOD

• To make the salad, place the cucumber and the Rhodes Quality Whole Kernel Corn into a medium bowl.
• Add the onion and toss to mix.
• Add the parsley, yoghurt, mayonnaise, lemon juice and siracha and toss well to mix.
• Season to taste with salt and pepper and refrigerate until serving.
• Place the flour, beaten eggs and Hinds Southern Coating Original into three separate bowls.
• Dip each pork cutlet in the flour and shake off any excess.
• Coat each pork cutlet with egg and then dip in the Hinds Southern Coating until evenly coated.
• Heat equal amounts of oil and butter in a medium non-stick frying pan.
• Fry each cutlet in the pan, in batches if required, turning over until the coating is golden and crispy and the pork cutlet is cooked through.
• Serve hot with the corn and cucumber salad.