Globe artichokes and crusted pork chops

Pork is delicious and versatile type of meat. Contrary to many people’s beliefs certain parts of pork can be very low in fat.  This recipe is easy to prepare, and it is a healthy and safe way to eat pork. These thin-sliced chops come from loin and are very lean. They are about 1cm thick and boneless with barely any fat.

The chops are grilled or seared for a short time to retain their moisture. If you are using thicker cutlets you can always flatten them to an even thinness by placing them in-between 2 pieces of cling film and pounding them with a meat-pounder or a rolling pin.

When buying pork chops they should have a rosily white color and the fat should be very white. The meat should be firm and look dry.

In this recipe I have paired the pork chops with cooked new potatoes and fried sage. I used fresh breadcrumbs mixed with ground coriander, but you can substitute it for ground fennel or ground cumin seeds. For the starter I prepared globe artichokes with light vinaigrette. You can also use other types of dips such as: mayonnaise , melted butter or aioli, but those options will also add more calories to the meal.



Boiled new potatoes

  • 400 g new (young) potatoes
  • butter
  • salt
  1. Wash and scrub potatoes. Cut them into halves.
  2. You don’t need to peel delicate skin of these potatoes. Fill the pot with cold water and put the potatoes in.
  3. Bring to boil, then lower the heat to medium low and simmer until they are tender when pierced with a knife.
  4. Drain the potatoes.
  5. Put the knob of butter over the potatoes; cover until you fry the cutlets.



Crusted pork chops

  • 4 thin pork chops, lean and boneless
  •  130 g fresh breadcrumbs (white or whole wheat loaf), about 2 cups
  • 2 teaspoon ground coriander (or ground fennel , or ground cumin seeds)
  • 1/2 teaspoon salt
  • 2 pinch of ground pepper
  • 3 tablespoon flour
  • 1 egg
  • 3 tablespoon of sunflower oil
  1.  Remove the crust, put the bread into a food processor, wiz until you form breadcrumbs. spread the breadcrumbs on a baking tray or baking paper and dry for two hours.
  2. In a bowl mix together breadcrumbs, ground coriander and salt.
  3. Pat dry pork chops with paper towels.
  4. Whisk the egg in a hollow dish and put half of the flour and breadcrumb mixture on two different shallow plates.
  5. Put half of the oil in a large skillet and heat it on medium-high.
  6. Dip one of the cutlets into the flour first, shake-off the excess.
  7. Coat in egg then breadcrumbs.
  8. Put them into the skillet. Lower the heat and cook two minutes per side, or until golden brown. Don’t overcook or they will be dry.
  9. Carefully wipe the skillet and put the other half of oil. Repeat the process. Never cram the skillet, always cook in batches.
  10. Take cutlets out of the skillet and put them in a plate. Keep them worm by putting a plate in an oven on a very low temperature.



Fry sage leafs

  • bunch of fresh sage leafs
  • sunflower oil or olive oil for frying (not extra virgin)
  • salt
  1. Put the sunflower oil into small pot to dept of 3cm, about 1 inch. Heat the oil on medium high until registers  180 C/ 350 F or  test the temperature by putting small piece of bread. Bred should bubble all over. Dry sage leafs well before adding to hot oil. Put no more than four sage leaves at a time for about four seconds. Don’t take to long or they will turn brown. Regulate the heat to prevent the oil from overheating or smoking.
  2. Transfer with a fork or a slotted spoon.
  3. Dry them on kitchen paper. They will crisp as they cool.
  4. With a fork break the potatoes and put salt to taste. You can add a little more butter and reheat for a minute.



Globe artichokes

  • 4 globe artichokes
  • juice of one lemon
  1. Choose a big enough pot that can hold the artichokes. Fill it with water to about half and bring to boil.
  2. Prepare artichokes. First cut the stalks and make sure that the bottom is well-trimmed so it will sit flat.
  3. Cut off the top third of the artichoke.
  4. Trim the points of the outer leaves with scissors. To prevent discoloration put them in water with some lemon juice while you prepare the other artichokes.
  5. Place the artichokes in the boiling water, stem with the base down. Add some of lemon juice.
  6. Simmer for about  45 min, when testing the leaf will pull out easily. If they turn you can weight them down with a plate.
  7. Take them out of the water and drain in a colander, putting them upside down.
  8. Let them cool, then open the center of the artichoke and pull out all the pale leaves shaped like a cone.
  9. Now you will expose hairy choke (fibrose section) that you should scrape off with a spoon. Put the cone back on the artichoke.

Taking off fibrose part.




  • 4 tablespoons sunflower or olive oil
  • 1.5 tablespoon red vine vinegar
  • salt
  1. In a small bowl whisk oil and vinegar. Add salt to taste.
  2. Divide into four small cups for dipping.

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