Fried chops with honey carrots

Name: Fried chops with honey carrots
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Organic Orange; 750 g Carrots; 8-10 Tbsp Breadcrumbs; 1 TABLESPOON Flour; 1/2 TEASPOON dried rubbed rosemary; 1 Egg (Gr. M); 2 TABLESPOONS Milk; 4 Pork chops (approx. 175 g each); 7-10 Tbsp salt and pepper; 2 TABLESPOONS Sunflower seeds; 2-3 TABLESPOONS Oil; 1 TABLESPOON Butter; 2 TABLESPOONS liquid honey

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Organic Orange
750 g Carrots
8-10 Tbsp Breadcrumbs
1 TABLESPOON Flour
1/2 TEASPOON dried rubbed rosemary
1 Egg (Gr. M)
2 TABLESPOONS Milk
4 Pork chops (approx. 175 g each)
7-10 Tbsp salt and pepper
2 TABLESPOONS Sunflower seeds
2-3 TABLESPOONS Oil
1 TABLESPOON Butter
2 TABLESPOONS liquid honey

Directions

1
Orange hot wash and dry. Finely grate half of the peel, peel the rest in fine strips. Squeeze the orange. Peel, wash and slice the carrots.
2
Mix the breadcrumbs, flour and rosemary. Whisk egg and milk. Wash chops, dab dry, season with salt and pepper. Turn first in egg, then in crumbs. Roast sunflower seeds in a large pan without fat, remove.
3
Heat the oil in a frying pan and fry the chops for about 5 minutes on each side.
4
Heat the butter in a pot. Sauté the carrots briefly in it. Season with salt, pepper, honey and grated orange peel. Add orange juice, bring to the boil, cover and stew for 8-10 minutes. Season to taste.
5
Fold the sunflower seeds under the carrots, arrange everything and sprinkle with orange peel strips. Serve with baguette or mashed potatoes.