This is probably one of the best pork chop recipes I have tasted, the crust is absolutely delicious and your taste buds will never be the same after you create this flavoursome crust that compliments the perfect pork chop. Using garden rosemary, blood oranges, rhubarb, watercress and apples this dish offers so many wonderful seasonal flavours.
Use the recipe as it is or breakup the recipe to create a wow of a potato salad, a rhubarb compote to have with roast meats or cheese plate, and a crust that will compliment chicken, fish or veal.
Combine all of the ingredients in a bowl and place into a baking dish in a single layer, roast for 20 minutes at 180c. Set aside and reheat to serve.
Combine the breadcrumbs, garlic, rosemary, walnuts and orange zest in a food processor until blended. Season with salt and pepper and set aside. This can be made ahead of time. Place the crumb mixture into a flat plate for easy crumbing
Lightly flatten the chops with a meat mallot being careful not to detach it from the bone. Dust the chops with the flour and then dip them into the whisked egg, immersing them completely. Draining off the excess egg mixture, press the pork chops into the crumb mixture covering them generously on both sides. Set the chops aside in the fridge until you are ready to cook them.
Wash the potatoes and boil in their skins for 14 – 18 minutes depending on the size, drain and cover with cold water while peeling. For easy peeling it is best to do this while they are still hot. Trim the end off the potatoes and cut them into 1-1/2 cm rounds setting them aside while you prepare the rest of the salad ingredients.
To make the dressing, heat the butter over a moderate temperature in a frypan large enough to hold the potatoes, add in the purple shallots and saute for 1 minute. Add in the cream and the verjuice and simmer for 3 minutes until slightly reduced, stir in the mayonnaise until smooth and the toss in the potatoes cooking them gently to cover with the dressing, season with salt and pepper and toss them with the salad ingredients just before serving.
To assemble the dish preheat the oven to 190c, heat a frypan over a moderate temperature with about 1/3 cup of sunflower oil, test the oil by dropping in some of the crumbs, if they immediately start to bubble and fry then the oil is ready. Fry the chops on each side for 1 1/2 minutes until golden, set aside to drain on paper towel and then place them in the preheated oven for 15 minutes to finish cooking.
Place one of the chops onto a plate, top with the potato salad and a spoon of the compote to the side. Enjoy.