Starka’s breaded pork chops with fried cabbage

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Put the pork between 2 sheets of non-stick baking paper and bash with a rolling pin to tenderise and flatten to about 1cm thick. Sprinkle with salt and pepper, then rub each pork chop with 1 tbsp mustard.
2. Put the flour, beaten eggs and breadcrumbs in three separate shallow bowls. Dip both sides of the chops in the flour, shaking off the excess, then dip in beaten egg. Finally coat in the breadcrumbs.
3. Heat a knob of butter/lard in a very large pan (or use two medium pans) over a medium-high heat. Fry the pork for 2-3 minutes on each side until golden. Put the pork on a baking sheet lined with non-stick baking paper. Cook in the oven for 25-30 minutes until golden and cooked through.
4. Meanwhile, make the cabbage. Melt the butter in a pan over a medium-high heat. Cook the bacon and onion for 8-9 minutes until softened. Stir in the peppers, bay leaves, sauerkraut, cumin and a good grind of black pepper along with 2 tbsp water. Cook for another 5 minutes or until the sauerkraut is golden. If the mix seems watery, add 1 tsp flour to thicken it or bubble over a high heat to reduce the liquid a little. 5 Serve the pork chops with the fried cabbage.