Breaded Pork Chop with Purple Sprouting Broccoli and Celeriac

Chop off the excess bone from the pork chops to leave just the rib bone and trim off as much fat as possible. Batter the chops to flatten them to a thickness of around 2 cm  Picture  . Season all over with salt and fresh black pepper.

Cut the crusts of the bread and use a food processor/blender whatever to make some fresh breadcrumbs. Make a plate of seasoned flour, and a dish of three beaten eggs. Dip and coat each pork chop into flour, egg and breadcrumbs. Put the breaded chops to one side.

Trim the purple sprouting broccoli and cut into half lengthways if need be and put in a steamer. Prepare the celeriac mash  Recipe  . Wash some anchovies and capers in a sieve under some water and cut the anchovies into thirds.

Put a couple of tablespoonfuls of olive oil in a large ovenproof pan over a medium heat. When hot, add the breaded chops and cook on both sides until golden brown  Picture  . The put in the oven at 375°F/190°C/Reg5 to finish off for about five minutes.

Meanwhile steam the broccoli until just tender, drain and finish off in a little hot olive oil and lemon juice. Mash the celeriac as per the recipe.

Put a chop on to each serving plate, surrounded by some broccoli and celeriac. Garnish with some anchovies and capers and serve  Zoom  .