Ingredients

• 4 pork loin chops (about 250g each), rind and fat trimmed
• 1/2 cup plain flour
• 2 large eggs
• 1 1/2 cups panko breadcrumbs
• 1 cup toasted walnuts, divided
• 80g butter, divided
• 5 tablespoons olive oil, divided
• 1/4 cup apple cider vinegar
• 1 tablespoon finely chopped shallots
• 4 cups (70g; not packed) baby rocket leaves
• 1 Williams pear (about 210g), cut into matchsticks
• 1 fennel bulb, thinly shaved
• 3 celery stalks, thinly sliced, leaves separated
• 1/2 cup fresh mint leaves, torn

Method

• Step 1 Season the pork with salt and pepper. Place the flour onto a plate. In a wide shallow bowl, lightly whisk the eggs to blend. In a small food processor, blend the panko with 1/2 cup of the walnuts until the nuts are finely ground. Transfer the nut mixture to another plate. Working with 1 piece of pork at a time, dip the pork into the flour to coat lightly, then into the eggs, and lastly, dip them into the nut mixture. Pat firmly to coat completely and place on a baking tray. Cover and refrigerate for 30 minutes.
• Step 2 In each of 2 large nonstick frying pans or flat griddle pans, melt 40g of the butter with 1 tablespoon of the oil over medium heat. Add 2 pork chops to each pan and cook for 5 minutes, or until golden brown on the bottom. Turn the pork over and continue cooking for 4 minutes, or until the pork is golden brown on the other side. Transfer the pork to a plate lined with kitchen paper to absorb any excess oil and butter. Set the pork aside to rest for about 5 minutes.
• Step 3 Meanwhile, in a medium bowl, mix the vinegar and shallots and slowly whisk in the remaining 3 tablespoons oil. In a large bowl, toss the rocket, pears, fennel, celery stalks and leaves, and mint with 1/4 cup of the vinaigrette. Season the salad to taste with salt.
• Step 4 Divide the salad among 4 plates and top with the remaining walnuts. Place the pork on the plates with any remaining vinaigrette.