Parmesan breaded pork chops with tumeric rice

Another mid week favourite of mine is breaded pork chops with tumeric rice.  I add some chilli and paprika to the breadcrumb mix to give it an extra kick but you can adjust this to your tastes. This recipe is so tasty and  easy,  and is prepped and cooked in 30 minutes.

I always cook my pork chops in the oven for a slightly healthier option but you can fry if you wish.

Ingredients 
For the beaded pork chops
4 boneless,fatless pork chop steaks or medallions
1 egg
For the Breadcrumbs 
50g panko breadcrumbs/ 
2 tbsp grated parmesan cheese
1¹⁄₂ tsp paprika
pinch of chili flakes or more if you like it hot
Salt and pepper to season

or use my recipe for Homemade Breadcrumbs

For the tumeric rice
450g basmati/jasmine  rice
375ml vegetable stock
2 tbsp ground turmeric 
1 bay leaf
2-3 whole cloves
¹⁄₂  tsp  fennel seeds

Method

1. Preheat oven to 170℃, and spray your non stick oven dish or baking sheet with some olive oil.
2. Combine all the ingredients for the breadcrumb mix; the breadcrumbs, salt, pepper, paprika, chili flakes and parmesan cheese in a bowl. Or use my recipe for Homemade Breadcrumbs and just add the parmesan cheese.
3. Beat your egg and leave in another bowl.
4. Season your pork chops, dip them in the egg and then the breadcrumb mix and place them on your greased oven dish.
5. Lightly spray the chops with a little more olive oil just on top so they brown in the oven, and bake them for 20 minutes until golden brown.
6. Meanwhile, when the chops are cooking you can start on the tumeric rice. Just make your rice as usual in a pot or a rice maker. Add the turmeric and herbs and let it cook for 8-10 minutes. 
7. I like to serve it with broccoli or peas.