Chops And Chips

This Chops and Chips recipe is from Season 3: The Fabulous Bakery Brothers Bite of Britain. This recipe was filmed in the Wells episode. It’s in this episode that Tom and Henry visit Fred Price, Pig Farmer from Gothelney Farm and are inspired to have their cook off with the finest pork cook off. You’ll have to watch the episode to see if Tom’s Chops and Chips recipe wins.

We recommend serving all our recipes with a side of bread, our sherston bread would make the finest chip butty.

To make the sourdough breadcrumbs you could use our wild white sourdough.

Why not try our Brown Bread Ice Cream recipe as a lovely dessert accompaniment for this meal from The Fabulous Baker Brothers: Bite of Britain.

Serves 1

Ingredients

  • For the pork schnitzel:

  • 1 pork chop french trimmed

  • 4 tbsp plain flour

  • 1 egg, beaten

  • 75g sourdough breadcrumbs

  • 30g Parmesan, finely grated

  • Small handful sage, finely chopped

  • Large handful parsley, finely chopped

  • 20g butter

  • For the potato skins:

  • 2 baked potato skins, cut into 6 lengthways

  • Vegetable oil for shallow frying

  • For the quick tartare sauce:

  • 150ml crème fraiche

  • Juice of half a lemon

  • 1 tbsp capers, chopped

  • 2 gherkins, chopped

  • Sea salt and freshly ground black pepper

Method

  1. For the pork schnitzel: sandwich the pork chop between two sheets of cling film. Flatten chops using a meat mallet (or a rolling pin) to a thickness of 1cm. Remove the cling film and season both sides of the chop. Sprinkle the flour on a plate. Mix the breadcrumbs with the Parmesan, sage and parsley in a shallow bowl and season with pepper. Dip the chops in the flour, then the eggs, then the breadcrumb mix. Heat the butter in a large frying pan over a medium heat. Fry the chops for 3 minutes on each side, or until golden brown, then remove from the pan and set aside to rest.

  2. For the potato skins: heat the oil in a pan to 180°C and fry the potato skins for 6-8 minutes, or until golden brown. Remove to kitchen paper to drain. Sprinkle over a little salt. For the tartare sauce: Mix together all the ingredients, season, taste and adjust accordingly.