Crumbed Pork Chops with a Waldorf Salad with a Clover Classic dressing

Recipe by Jay Miller
Serves: 4
Preparation time: 20-30 minutes
 
Ingredients
4 large pork chops
1 cup all-purpose flour seasoned with salt and pepper
2 eggs, beaten
1 lemon, zested
1 tsp fresh thyme, chopped
2 cups breadcrumbs 
salt and pepper to taste
2 tbsp olive oil
2 tbsp unsalted butter

for the waldorf salad
1 tsp wholegrain mustard
250 ml Clover Classic Dairy Snack Plain
salt and pepper to taste
150 g seedless white grapes, halved
1 lemon, juiced 
60 g shelled walnuts or almonds, roasted
2 tbsp fresh parsley, roughly chopped
2 sticks of celery, cut into chunks
2 red apples, cored and chopped
1 bag butter lettuce

Method
Preheat the oven to 180°C. Coat the pork chops in seasoned flour, dip into the beaten eggs and then into the breadcrumbs mixed with the zest of the lemon and fresh thyme. Pan-fry in butter and olive oil over a medium to high heat for 2 minutes on each side until golden brown and place in the oven for 5-8 minutes or until cooked through. For the salad, start by making the dressing. Place the mustard and Clover Classic Dairy Snack Plain into a bowl and whisk well. Add the parsley and lemon juice, mix well and then season to taste. To make the salad add all the ingredients into a large bowl with a drizzle of the dressing and toss together. To serve place the pork chops on a medium sized platter with the salad on the side. Garnish with the walnuts and extra parsley and enjoy!