2 eggs, beaten
handful sage leaves, finely chopped
140g gluten free breadcrumbs
8 boneless pork chops, fat trimmed
4 tbsp lactose free butter, melted
Tip the sage leaves and gluten free breadcrumbs onto a plate, then mix together with a little seasoning.
Pour the eggs onto another plate. Pat the pork dry, then coat each chop in the egg mixture, letting any excess drip away.
Then dip in the gluten free breadcrumbs until well covered. Cook or wrap in cling film or freezer bags and freeze.
To cook, defrost completely if frozen. Place the chops on a lightly greased baking sheet and brush with a little of the lactose free butter.
Cook under a medium grill for 7-10 mins until browned.
Then turn over, brush with more lactose free butter and cook for a further 7 mins until crisp, browned all over and cooked through.
Serve with green beans and some mashed potato mixed with grated lactose free cheddar.
Recipe adapted from: Good Food