Pork Chops With Sautéed Eggplant And Apple

• 4 None small pork chops
• 1/3 cup flour, seasoned
• 1 None medium egg, beaten
• 1/4 cup breadcrumbs
• 1 oz Parmesan cheese, grated
• 1/3 cup olive oil
• 1 None large eggplant, trimmed, cut into wedges
• 1 None green apple, peeled and sliced
• 1 tbsp parsley leaves
• 1 tsp smoked paprika
• None None mixed greens, to serve
• None None lemon wedges, to serve

1. Dust pork with flour and shake off excess. Dip into egg, then coat in combined breadcrumbs and Parmesan. Place on a plate and chill 15 mins.
2. Meanwhile, heat half the oil in a frying pan on high and cook eggplant 4-5 mins, turning. Set aside. Cook apple in same pan 2-3 mins. Toss with eggplant, parsley and paprika. Cover to keep warm.
3. Heat remaining oil on medium and cook pork 4-5 mins each side. Drain on paper towel. Serve with eggplant and apple mixture. Accompany with mixed greens and lemon wedges.

pork chops, flour, egg, breadcrumbs, parmesan cheese, olive oil, eggplant, green apple, parsley, paprika, mixed greens, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/25052 (may not work)