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Pork Chops:



  • Potatoes, quartered, or cut into 6ths if larger 900.0 g
  • Bay leaves 6.0 pc
  • Flat-leaf parsley, finely chopped 2.0 g
  • Thyme, finely chopped 2.0 g
  • Fennel fronds, finely chopped 2.0 g
  • Radishes, sliced thin 150.0 g
  • Fennel bulb, halved lengthwise and sliced crosswise very thin 120.0 g
  • Spring onion, sliced thin 15.0 g

An elevated classic! Pork chops coated in a perfectly seasoned breadcrumb mixture then pan-fried to golden, crispy perfection.



  1. Pork Chops:

    1. Pre-heat oven to 180 °C. Combine the Knorr Professional Original Chicken Breading, parmesan and parsley in a shallow bowl. Let the pork sit covered in clean water for 5 min. Remove the pork chop from the water, letting the excess water drip off. Toss in the chicken breading 10 times, then pat down 7 times and toss 10 times again. 
    2. Meanwhile, heat the oil in a large frying pan over medium heat. Cook the pork for 3-4 min each side or until golden brown and cooked to your liking. Transfer to a plate lined with paper towel. Set aside, covered, for 5 min to rest.
  2. Dressing:

    1. Whisk together all ingredients in a small bowl.
  3. Salad:

    1. Place potatoes and bay leaves in a saucepan, cover with water, and add the Knorr Professional Vegetable Stock Granules. Bring to a simmer over medium-high heat and adjust heat to maintain a steady simmer until potatoes are easily pierced with a paring knife, 7-10 min. Drain completely in a colander and transfer to a large mixing bowl. Toss with all but 2 tbsp of dressing and refrigerate for at least 30 min. Gently toss potatoes with herbs, radishes, fennel, scallions, and remaining 2 tablespoons of dressing. 
    2. Serve immediately with the crumbed pork chops.