Breaded Chops With Saffron Rice

Directions

1. 1
   For the pork chops, pound chops with a meat tenderizer until thin.
2. 2
   Season with salt and pepper.
3. 3
   Dust each chop with flour, dip in beaten egg and coat lightly with breadcrumbs.
4. 4
   When breaded, place chops on a tray and refrigerate for 30 minutes.
5. 5
   Fry chops in plenty of hot oil.
6. 6
   Drain cooked chops on paper towel to absorb excess oil.
7. 7
   For the rice, heat oil in a frying pan, add almonds and saute until golden brown.
8. 8
   Add diced apple and curry.
9. 9
   Fold in rice and mix carefully.
10. 10
    Cook for a few more minutes until rice is warm and ingredients are combined.
11. 11
    To serve, arrange on plates.