Treat youself to something different this weekend!


  • 1 pork chop
  • 1 pak choy, chopped
  • 1 tin of corn
  • 2 egg
  • breadcrumbs
  • 0.25 tsp baking powder
  • 50 ml milk
  • 4 oz flour plus extra for the breaded pork
  • salt and pepper


  • Flatten out the pork chop using a rolling pin; this makes it quicker to cook.
  • Dip the pork chop in some flour, egg and then breadcrumbs.
  • Pour a little olive oil in a pan and put the pork chop on at a high heat.
  • Reduce the heat and fry the pork chop on each side for 3 minutes.
  • Add a knob of butter at the very end which will add a nice glaze.
  • For the corn fritters mix together 4oz of flour, 1 egg, 50ml of milk, 2oz of corn, ¼ tsp baking powder, chopped pak choy and salt & pepper.
  • Add some sunflower oil to a pan and place a spoonful of the mixture on to the oil. Cook on each side for 2 minutes until golden.
  • For the corn cream add 1 large tbsp of corn to 50ml of double cream. Season with salt and pepper and let the sauce reduce in the pan.
  • Serve all together and enjoy!