Crispy crumbed pork chops with white cabbage slaw

Ingredients

• 240g Fresh breadcrumbs
• 1 tbsp Lemon thyme leaves
• 2 tbsp Grated Parmigiano Reggiano
• 2 British pork chops
• 2 tbsp Plain flour
• 1 Free range egg
• Olive oil spray
• 1 tsp White wine vinegar
• 1 tsp Olive oil
• 1 Green apple
• 1/4 Small white cabbage
• 2 Salad onions
• 1/4 tsp Fennel or caraway seeds
• 1 punnet Salad cress

Method

1. 1Preheat the oven to 190C, gas mark 5. Stir together the breadcrumbs, thyme and cheese. Dust the pork chops in flour, then beaten egg and finally the crumb mixture.
2. 2Transfer to a small baking sheet and spritz with the olive oil spray. Bake for 30-35 minutes until crunchy and golden, and cooked through with no pink meat.
3. 3Meanwhile, place the vinegar and oil in a large bowl. Quarter and core the apple, then thinly slice and add to the bowl. Stir in the shredded cabbage, salad onions, seeds and cress. Serve alongside the pork chops.