Crumbed Pork Chop with Peaches


  • 1 pork cutlet
  • 100ml milk
  • 1 egg
  • 1/4 cup flour
  • 150g fine white bread crumbs
  • salt & pepper
  • 1 peach
  • butter,
  • 1 lemon cheek
  • 2 tbsp chopped chives


  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