Breaded Pork With Asparagus, Tomato Pesto And Parmesan - cooking recipe

Ingredients

2 None tomatoes, quartered and seeds scooped out
4 stalks marjoram, leaves removed
1 tbsp pine nuts, toasted
100 g sundried tomatoes in oil, drained (reserve oil)
75 g Parmesan, grated
75 ml vegetable stock
1.5 kg white asparagus, woody ends removed
Pinch None sugar
1 tsp butter
4 None pork chops (about 180g each), each cut into 3 pieces
3 tbsp breadcrumbs
2 tbsp plain flour
2 None medium eggs, beaten
3 tbsp oil

Preparation

Cook asparagus in boiling salted water with sugar and butter for around 15-18 mins until al dente.
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.
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.
Drain asparagus and serve with fried pork and pesto. Garnish with reserved marjoram leaves.