Wood-Fired Breaded Pork Chops

Thick-cut pork chops with a crisp, golden breadcrumb coating, cooked in the pizza oven until the crumb is crunchy and the meat is juicy all the way through. The wood-fired heat gives the breadcrumbs a toasted, smoky quality that you just can't get from a conventional oven. Simple, family-friendly, and delicious.

Ingredients

• 4 bone-in pork chops, approximately 2.5cm thick
• 100g plain flour, seasoned with salt and pepper
• 2 large eggs, beaten
• 150g panko breadcrumbs
• 50g Parmesan, finely grated
• 1 teaspoon garlic powder
• 1 teaspoon dried mixed herbs
• Olive oil
• Flaky sea salt and freshly ground black pepper
• Lemon wedges, to serve

Method

1. Set up three shallow dishes: flour in one, beaten eggs in the second, and panko mixed with Parmesan, garlic powder, and herbs in the third.
2. Pat the pork chops dry. Dredge each chop in flour, shaking off the excess. Dip in egg, then press firmly into the breadcrumb mixture, coating both sides well.
3. Place the breaded chops on a baking tray. Drizzle or spray generously with olive oil.
4. Fire up your pizza oven and let it burn down until the floor temperature is around 200-220°C.
5. Slide the tray into the pizza oven. Cook for 12-15 minutes, turning once halfway through, until the breadcrumbs are deeply golden and the internal temperature reads 75°C.
6. Rest for 5 minutes, then serve with lemon wedges and your favourite sides.

Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.