Crispy Crumb Pork

A community recipe by Bazzer

Not tested or verified by Nigella.com

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Introduction

Me and my partner love this recipe as its inexpensive but totally lush.

Ingredients

Serves: 2

Metric Cups

2 pork spare ribs
30 black peppercorns
½ packet tortilla chips
½ slice brown bread (toasted)
½ teaspoon paprika
½ teaspoon chilli powder (to taste)
1 tablespoon flour

2 pork spare ribs
30 black peppercorns
½ packet tortilla chips
½ slice whole wheat bread (toasted)
½ teaspoon paprika
½ teaspoon chili powder (to taste)
1 tablespoon flour

Method

Crispy Crumb Pork is a community recipe submitted by Bazzer and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Take your spare rib chops and with a large kitchen knife vigourously criss-cross over each side of the chops, being careful to keep away from the bone. Cover in cling film and once again bash away merrily with a kitchen mallet, or back of a wooden spoon until they are about double their size again. Basically nice and flattened.

In a pestle & mortar crush up the peppercorns, then add the tortilla chips and crush them into tiny pieces. Grate the wholemeal toast into the mixture, and add the paprika and chilli powder. Stir this around a little and set aside.

Get a flat, round plate with slightly raised sides and sprinkle it evenly with some flour. Pour half of your crispy mixture in the plate and mix around with your hand. I have found that the little extra flour lets the mixture bind and cling to the meat a lot easier. Take your first flattened chop and push it down onto the plate until you think its coated evenly. Carefully turn it over and repeat. You may have to do this a few times, continuously pushing it down and just giving the plate a gentle shake to redistribute coating whenever you turn the chop. When satisfied, place on a wire rack over a baking tray. Repeat with the remaining mixture saved for the second chop.

Cook for 25 to 30 mins at 190C.

In a pestle & mortar crush up the peppercorns, then add the tortilla chips and crush them into tiny pieces. Grate the wholemeal toast into the mixture, and add the paprika and chili powder. Stir this around a little and set aside.

Cook for 25 to 30 mins at 190C.

Additional Information

I'd advise testing the meat at 25 mins, by slicing a bit off and scoffing without your partner seeing, as is my girlfriend's preferred method.

Serve with a green salad, some Caesar dressing and a jacket potato. Tip: If you spread some Dijon mustard on the chop before coating it, it just completely blows your mind.

I'd advise testing the meat at 25 mins, by slicing a bit off and scoffing without your partner seeing, as is my girlfriend's preferred method.

Serve with a green salad, some Caesar dressing and a jacket potato. Tip: If you spread some Dijon mustard on the chop before coating it, it just completely blows your mind.