Breaded Pork With Asparagus, Tomato Pesto And Parmesan

• 2 tomatoes quartered and seeds scooped out
• 4 stalks marjoram leaves removed
• 1 tablespoon pine nuts toasted
• 15/16 cup sundried tomatoes in oil drained, reserve oil
• 3/4 cup Parmesan grated
• 5 1/16 tablespoons vegetable stock
• 3 5/16 pounds white asparagus woody ends removed
• 1 pinch sugar
• 1 teaspoon butter
• 4 pork chops about 180g each, each cut into 3 pieces
• 3 tablespoons breadcrumbs
• 2 tablespoons plain flour
• 2 medium eggs beaten
• 3 tablespoons 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 grated, vegetable stock, white asparagus, sugar, butter, pork chops, breadcrumbs, flour, eggs, oil

Taken from www.yummly.com/recipe/Breaded-Pork-with-Asparagus_-Tomato-Pesto-and-Parmesan-1410493 (may not work)