Bill loves to cook a proper Sunday lunch and entertain friends but this is about as far removed from a traditional roast as you can get...
There's a strong Spanish influence and instead of gravy he's serving his roast pork with a Romesco sauce!
For the pork
4 x 270g pork cutlets
120g toasted breadcrumbs
100g manchego cheese, finely grated
Handful of flat-leaf parsley, roughly chopped
Zest of 1 lemon
75g plain flour
1 tbsp milk
125ml olive oil
Lemon wedges, to serve
For the Romesco sauce
2 red peppers, deseeded and cut in to chunks
½ head of garlic
Olive oil, to drizzle
¼ cup of blanched almonds, lightly dry toasted
1 tsp dried chilli flakes
2 tbsp sherry vinegar
2 tbsp extra virgin olive oil
Preheat the oven to 180°c. Mix the breadcrumbs, manchego, parsley and lemon zest in a bowl and season.
Place the flour on a large plate. Beat the egg and milk together in a bowl. Dip the chops in the flour and shake off any excess. Coast with the egg and milk mixture then dip into the breadcrumbs on both sides, pressing the crumbs.
Put a pan on a medium to high flame. Heat the olive oil and fry the chops for 4 minutes on each side or until lightly golden.
Place the chops onto a wire rack over a roasting tray and place in the oven for 10-15 minutes or until cooked. Leave to rest for 5 minutes, serve with the Romesco sauce and lemon wedges.
For the Romesco sauce, preheat oven to 180°c. Place peppers and garlic in a roasting tin, drizzle with olive oil and roast for 15-20 minutes.
Squeeze garlic into blender, add capsicum and all other ingredients. Pulse to combine, making sure the sauce still has some texture.