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Serve with the plum sauce and bashed new potatoes.


  1. For the sauce, place all the ingredients in a small heavy based saucepan and gently simmer over a low heat until the plums are soft, the liquid has reduced and it is jammy in texture.
  2. Add seasoning to taste.
  3. Strain the mixture through a sieve, pushing the mixture through with a wooden spoon. Set aside to cool.
  4. Whilst the plum sauce is cooling, prepare the pork by coating in seasoned flour, dipping in egg mixture and coating in breadcrumbs.
  5. Heat a knob of butter and olive oil, in equal amounts, in a heavy based pan, keeping the heat low otherwise the meat will cook too quickly on the outside and be raw on the inside.
  6. Add the chops to the pan and cook for 8-10 minutes on each side depending on the thickness of the chops.

Gaynor's Tip: Serve with the plum sauce and bashed new potatoes. I find the best way to coat the chops is to have all the ingredient ready in flat dinner sized plates in the order in which you will use them and move the pork from plate to plate using metal tongs.

Source: Resident Food Farmison Blogger Gaynor Mairs