Drizzle over some of your sauce, if you like, put a little of the sauce in the reserved pork pan and place back on the heat to warm up to use up all those delicious meat juices.Ĩ. Arrange all the salad and the eggs onto a large platter, scatter over the fried tofu and arrange the pork chops on the top. Add the cabbage and carrot and toss everything together until well coated in the dressing.ħ.
Mix the vinegar with the salt and sugar in a large bowl until the sugar has dissolved. Remove the chops from the pan and leave to one side to rest. Heat a pan and cook the pork chops for 3-4 minutes on each side until firm and cooked through. Rub the chops with a drizzle of vegetable oil then add a good pinch of salt and pepper.ĥ. Take the pork chops and score 4 times down the skin, through the fat with a sharp knife.Ĥ. Combine panko, cornflake crumbs, parmesan cheese, 3/4 tsp kosher salt, paprika, garlic powder, onion powder, chili powder and black pepper in a large shallow bowl. Bring to boil then add the peanut butter and turn the heat down and leave to simmer for around 15-20 minutes.ģ. Season pork chops on both sides with 1/2 tsp kosher salt. Add the ketjap manis, sugar, coconut milk and a tin’s worth of water. Season pork chops evenly with salt and pepper. Place bread crumbs in a second shallow dish. Whisk eggs and water together in a shallow dish. Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet. Heat a little oil in a pan then add the shallots, chilli and garlic and let that all soften for a few minutes. Preheat the oven to 375 degrees F (190 degrees C).
Optional: Crispy shallots and sliced red chilli, to garnishġ. In a shallow bowl, beat together the eggs, milk, ¼ teaspoon garlic salt and ¼ teaspoon black pepper. Indonesian Inspired Pork Chops and Gado Gado Saladĥ cloves garlic, finely chopped or garlic pasteĢ red chillies, deseeded and finely choppedġ large carrot, finely sliced into matchsticks or julienneĤ boiled eggs, cooked to your liking and halvedġ red chilli, deseeded and finely chopped Line the baking sheet with foil, if desired.Set aside. Here is their Indonesian-inspired Pork Chops with a Gado Gado Salad which has a mouth-watering, nutty dressing. John and Lisa are in their Weekend Kitchen today with a menu perfect for feeding a crowd.
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