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Fresh Living Network
Lemon and rosemary-crusted chops with roasted vegetables

Lemon and rosemary-crusted chops with roasted vegetables

Crumbing the pork keeps it deliciously moist and adds a lovely crunchy texture.
4
RECIPE TYPE:Mains
 
Method
  • Mix breadcrumbs, rosemary, lemon zest and garlic together and season well.
  • Dust chops lightly in seasoned flour, dip into beaten egg and then into breadcrumb mixture.
  • Heat a little oil in a pan and fry chops on medium heat for about 5 minutes on each side or until golden. 
  • If chops are thick, bake at 180°C until cooked through and crispy.
  • Cook vegetables according to packet instructions, season and serve with chops.

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