Oat pork chops
Daisy, waiting
The three chops
Quick oats
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Oat pork chops
Pork loin chops in crushed quick oats. No salt in the crust.
400 g of pork loin chops. Three pieces. One still has a little bone. The crust is quick oats, crushed a bit, with garlic powder, pepper, and paprika, or a spice blend. No salt. I did not measure the oats, the flour, or the egg. The cover is the plate. Daisy is waiting behind it.
Before you cook
A katsu crust is usually breadcrumbs and a thick sauce. This one is quick oats, and there is no sauce. The shape is the only thing it shares with a cutlet. The oats need something wet to hold them, which is the egg, or yogurt and milk.
- Serves
- 2
- Time
- 20 min
- Level
- Easy
- Energy
- 380kcal
- Quick
Contains gluten, egg and dairy.
Equipment
- Three plates, or shallow bowls
- Wire rack
- Oven tray
- Knife
If you have the machine. I cooked these in an air fryer at 180°C for 10 to 12 minutes, turned halfway, with a light spray of oil. The oven is the method without that machine.
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1590 kJ
- 380 kcal
- Protein
- 34 g
- Fat
- 16 g
- Carbohydrate
- 22 g
- Sugars
- 1 g
- Fibre
- 3 g
- Salt
- 0.3 g
- Sodium
- 120 mg
This batch, 2 servings, is about 3180 kJ (760 kcal), with 2 g sugars and 0.6 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Pound the chops if they are uneven.
- 02
Stir the oats with the garlic powder, pepper, and paprika. Do not add salt.
- 03
Turn each chop through the flour, then the egg, or the yogurt and milk, then press it into the oats.
- 04
Set them on a rack over a tray. Roast in a hot oven until the pork is cooked through and the oats are brown. Turn them once.
Times are a guide. If it needs another minute, give it another minute.
To serve
With a rocket or spinach salad, or sweet potato mash, or steamed vegetables. There is no sauce.
Keeping it
Cool them and keep them in the fridge for 3 days. Reheat in a hot oven until the meat is steaming. The crust will not be as crisp. Do not leave cooked pork on the bench.
Leftovers
- Oat chops, the next day
For a parent, a student, or anyone who cooked yesterday.
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Hungry Alan
Oat pork chops
Serves 2 · 20 min
Ingredients
- 400 g pork loin chops
- quick oats, crushed a little
- garlic powder, black pepper, and paprika, or a spice blend
- flour, for dredging
- 1 egg, beaten, or yogurt mixed with a little milk
- a light spray of olive oil
Method
- Pound the chops if they are uneven.
- Stir the oats with the garlic powder, pepper, and paprika. Do not add salt.
- Turn each chop through the flour, then the egg, or the yogurt and milk, then press it into the oats.
- Set them on a rack over a tray. Roast in a hot oven until the pork is cooked through and the oats are brown. Turn them once.
To serve
With a rocket or spinach salad, or sweet potato mash, or steamed vegetables. There is no sauce.
Keeping it
Cool them and keep them in the fridge for 3 days. Reheat in a hot oven until the meat is steaming. The crust will not be as crisp. Do not leave cooked pork on the bench.