2 pork loin chops, preferably with side fat and bone
2 tbsp sunflower oil or some lard for frying
handful of fresh parsley
6 dried apricots
2 tbsp pine nuts
1 garlic clove, peeled
zest of 1 lemon
2 white bread slices or big white bread roll, preferably 2-3 days old, crust removed
1 shallot, peeled and finely chopped
1 tbsp butter
freshly ground black pepper
Preheat the oven to 200 C.
Fry the shallot in the buttel until soft, but not browned.
Place the parsley, garlic, pine nuts and apricots in a food processor and process until crumbed, then add bread crumbs and pulse again. Add egg, lemon zest, shallot, season with salt and pepper and mix well.
Season pork chops with some salt and pepper and fry in the pan both sides, until slightly browned. Using the kitchen tongs fry the fat on the side of each pork chops until crisped. Remove from the pan and place in an ovenproof dish.
Pat the breadcrumb mixture on tops of chops, and bake for about 15-20 minutes, until golden.
We had it with some watercress dressed with balsamic vinaigrette and wholegrain mustard mashed potatoes.