Breaded Pork With Asparagus, Tomato Pesto And Parmesan

• 2 None tomatoes, quartered and seeds scooped out
• 4 stalks marjoram, leaves removed
• 1 tbsp pine nuts, toasted
• 100 g sundried tomatoes in oil, drained (reserve oil)
• 75 g Parmesan, grated
• 75 ml vegetable stock
• 1.5 kg white asparagus, woody ends removed
• Pinch None sugar
• 1 tsp butter
• 4 None pork chops (about 180g each), each cut into 3 pieces
• 3 tbsp breadcrumbs
• 2 tbsp plain flour
• 2 None medium eggs, beaten
• 3 tbsp oil

1. Cook asparagus in boiling salted water with sugar and butter for around 15-18 mins until al dente.
2. Meanwhile, make the pesto. Place tomato seeds, 3/4 of the marjoram, pine nuts, sun-dried tomatoes and 2 tbsp reserved oil and 2 tbsp Parmesan in a blender and process until smooth. Slowly add stock and season. Add tomato flesh. Set aside.
3. For the breaded pork, mix remaining Parmesan cheese and breadcrumbs together on a plate. Spread flour on a plate and beaten eggs in a shallow dish. Dip pork first in flour, then egg, then breadcrumbs. Heat oil in a pan and fry pork for about 4 mins, turning regularly.
4. Drain asparagus and serve with fried pork and pesto. Garnish with reserved marjoram leaves.

tomatoes, stalks marjoram, nuts, tomatoes, parmesan, vegetable stock, white asparagus, sugar, butter, pork chops, breadcrumbs, flour, eggs, oil

Taken from recipes-plus.com/api/v2.0/recipes/18549 (may not work)