Pork cutlets with tomato sauce

Name: Pork cutlets with tomato sauce
Yield: To Serve Six
Cuisine: United Kingdom
Ingredients: salt and pepper; 25 g (1 oz) butter; 12 fresh tomatoes or 1 x 450 g (1 x 1 lb) tin of tomatoes; 12 fresh tomatoes or 1 x 450 g (1 x 1 lb) tin of tomatoes; squeeze of lemon juice; salt and pepper; 75-100 g (3-4 oz) dried breadcrumbs, homemade for preference; 100 g (4 oz) butter; 6 thin pork chops, with bones trimmed; pinch of salt, freshly ground pepper; pinch of salt, freshly ground pepper; ½ teaspoon dried marjoram or ½ teaspoon dried sage; ½ teaspoon dried marjoram or ½ teaspoon dried sage

Preparation info

To Serve
Six

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Pork chops or cutlets were often served fried or broiled or grilled in a crisp coating of breadcrumbs. This serves the purpose of preventing the chops from becoming dry and adds a delicious crispness to meat and fat alike.

Ingredients

6 thin pork chops, with bones trimmed
100 g (4 oz) butter

Europe
United Kingdom
Main course

Method

Cut away the rind and some of the fat from the chops. Melt the butter in a small saucepan and pour half into a warm soup plate. Dip the well-trimmed chops into the butter, so that it coats them on all sides, then into the breadcrumbs mixed with herbs, salt and pepper, so that they are encrusted with a nice even layer of crumbs. Now start the tomato sauce. Put all the tomatoes into a medium sauc