Sage and garlic crumbed pork chop

I have used pork chops but it would be just as good with pork steak, fillets or even beef or chicken
(for four portions, serve with seasonal salad and potatoes)

4 pork chops

½ cup flour
1 egg
1 cup milk

1 cup breadcrumbs
3 tablespoons sage
3 cloves garlic
Salt and pepper


Trim the fat from the pork, bash the meat with a meat mallet to flatten slightly.
Chop the sage and crush the garlic and mix with the breadcrumbs and season with salt and pepper.
In a separate bowl crack the egg into the milk and whisk.
Put the flour in a separate bowl.
Dip each chop in the flour, shake extra flour off and dip in the egg, then dip in the breadcrumbs coating well.
Heat the flat plate of the BBQ to a low heat and brush with oil, cook the pork chops in the lower heat areas of the BBQ for about 6 minutes on each side.

Marinated Steak

4 x 200 gram rump steaks
2 tablespoons oil
1 tablespoon balsamic vinegar
3 cloves garlic
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 teaspoon cracked pepper

To make the marinade, crush the garlic, chop the rosemary and thyme and mix with the oil, pepper and vinegar.
Trim any fat and sinew from the steaks and bash with a meat mallet so they are about 5 ml thick, marinate the steaks overnight.
To cook the steaks heat the grill section of the BBQ and cook for about three minutes on each side for medium.