A level-up version of a traditional pork chop. An interesting way to surprise tasters, who think that it is simply pork in breadcrumbs but there is a delicious crunchy bacon hidden under the breadcrumbs. A simple way to add another taste to a traditional dish 🙂
300 g boneless pork loin
2-3 bacon strips
Wash meat and dry it well with paper towel. Smash it using a meat mallet (not too thin). Rub it with salt and pepper. Put bacon strips in one side and pin it using a toothpick. In a separate bowl, whisk the egg. Prepare breadcrumbs on the plate. Dip the meat into the egg and coat it with breadcrumbs and transfer to a hot pan with oil (medium fire). Fry occasionally turning the pork over to avoid burning. Remove all the toothpick and serve with mashed potatoes and cucumber salad or beetroot.