One of the simplest yet most delicious ways of serving chops. Crispy on the outside yet moist and tender when you bite into the meat.
Clean the chops and put them in a pan or pressure cooker, add about half a cup of water (adjusting this according to the size of chops, if they take longer to cook add more) plus the ginger and garlic pastes, salt, pepper and turmeric powder. Boil until tender but not falling apart. Try to dry off any excess moisture, then allow the chops to cool completely.
In one bowl, beat the eggs and season with a pinch of salt and pepper. In a second bowl, add the breadcrumbs.
Dip each chop first in the beaten egg then coat with the breadcrumbs. Shallow fry in hot oil until golden. Remember, the meat is already precooked, so basically you ONLY want to crispen up the outside. Remove onto kitchen towels to drain off excess oil.
Serve with fries or roast potatoes, salad and a dip of your choice.