Fried chops with honey carrots

Name: Fried chops with honey carrots
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Organic Orange; 4 (approx. 750 g) large carrots; 10 TABLESPOONS Breadcrumbs; 1 TABLESPOON Flour; 1⁄2 Tsp dried rosemary; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Eggs (Gr. M); 2 TABLESPOONS Milk; 4 Pork chops (approx. 175 g each); 2 TABLESPOONS Sunflower seeds; 2 TABLESPOONS Oil; 1 TABLESPOON Butter; 2 TABLESPOONS Honey

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Organic Orange
4 (approx. 750 g) large carrots
10 TABLESPOONS Breadcrumbs
1 TABLESPOON Flour
1⁄2 Tsp dried rosemary
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Eggs (Gr. M)
2 TABLESPOONS Milk
4 Pork chops (approx. 175 g each)
2 TABLESPOONS Sunflower seeds
2 TABLESPOONS Oil
1 TABLESPOON Butter
2 TABLESPOONS Honey

Directions

1
Wash orange hot. Peel in fine strips, squeeze the orange. Peel, wash and slice carrots.
2
Mix breadcrumbs, flour, rosemary, salt and pepper. Whisk eggs and milk in a deep plate. Wash chops, dab dry and turn them first in egg, then in breadcrumbs. Roast sunflower seeds in a pan without fat.
3
Take it out. Heat the oil in a frying pan and fry the chops for 6-8 minutes on each side.
4
Heat butter in a pot. Sauté carrots in it. Season with salt, pepper, honey and orange peel. Add orange juice, bring to the boil, cover and stew for 8-10 minutes. Season to taste. Fold in sunflower seeds.
5
Do everything. Go with baguette.