• 4 pork chops
  • salt (to taste)
  • pepper (to taste)
  • flour
  • 2 eggs
  • breadcrumbs
  • 1 tablespoon olive oil
  • 2 tablespoons almonds
  • 1 apple (peeled and finely diced)
  • 1 teaspoon curry powder
  • 200 grams rice (saffron, cooked)


  1. For the pork chops, pound chops with a meat tenderizer until thin.
  2. Season with salt and pepper.
  3. Dust each chop with flour, dip in beaten egg and coat lightly with breadcrumbs.
  4. When breaded, place chops on a tray and refrigerate for 30 minutes.
  5. Fry chops in plenty of hot oil.
  6. Drain cooked chops on paper towel to absorb excess oil.
  7. For the rice, heat oil in a frying pan, add almonds and sauté until golden brown.
  8. Add diced apple and curry.
  9. Fold in rice and mix carefully.
  10. Cook for a few more minutes until rice is warm and ingredients are combined.
  11. To serve, arrange on plates.
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