Gino D'Acampo's crispy breaded pork chops with peas and pancetta

If you're looking for a dish that is both delicious and filling, then look no further. Gino's crispy breaded pork chops with peas and pancetta is the perfect family feast. Packed full of flavour, the crispy breadcrumb coating and succulent, juicy pork with aromatic rosemary is a guaranteed crowd pleaser. Buon appetito!

Serves: 6

4 pork chops bone-in, 250 - 300g each

3 eggs

150g fine dried breadcrumbs

3 tbsp rosemary leaves finely chopped

250ml olive oil

Fine sea salt and freshly ground black pepper

Peas and pancetta:

200g smoked diced pancetta

300g frozen peas, defrosted

extra virgin olive oil

black pepper

4 - 5 fresh mint leaves, finely shredded

1. Place the pork chops on a chopping board, and, with a sharp knife, cut two slits into the fat; this will ensure the chops don't curl up during cooking. Place the chops in between two sheets of cling film, and, using a meat mallet or a rolling pin, bash down the meat until each chop is about one centimetre thick. Set aside.

2. Break the eggs into a large bowl with one teaspoon of salt and half a teaspoon of pepper and gently whisk with a fork. Place the breadcrumbs on a medium flat tray and mix in the chopped rosemary.

3. Take one chop at a time and first coat the breadcrumbs on both sides. Gently shake off any excess. Immediately immerse the chop into the eggs, making sure both meat and bone are covered, then again coat in the breadcrumbs. Place the pork chop on a chopping board, and, with the palm of your hand, slightly press down the meat part to get the meat in shape. Coat all the pork chops in the same way.

4. Pour the olive oil into a large frying pan and place over a medium heat. Take a pinch of breadcrumbs and sprinkle them into the oil: if they start to sizzle, the oil is hot enough.

5. Cook the pork chops, two at a time, for four minutes on each side to have medium-cooked meat, if you prefer the meat medium-well done, fry for one minute longer on each side. You are looking for a golden/light brown colour all over.

6. Meanwhile, cook the peas - place a frying pan over a medium heat, add the pancetta and fry for 5 minutes, stirring occasionally, to allow the fat to be released. Stir in the peas and mint with a pinch each of salt and pepper, and cook for a couple of minutes.

7. Drain the crispy chops on kitchen paper and sprinkle over a little salt.