Crispy Pork and Spicy Avocado Dipping Sauce with a Rainbow Salad

Crunch into these ultimate crispy pork chops and rashers with a spicy avo dipping sauce and fresh rainbow salad to impress the guests! This spicy avo dipping sauce is a winner with any snack whether it’s these crispy pork pieces, pan-fried prawns, and some fresh veg crudites and crackers!


Cooking Methods

  • Pan-Fry



Prep Time

40 minutes

Cooking Time

20 minutes


For the Crispy Pork:

  • 600g Food Lover’s Market pork loin chops and rashers
  • 80ml (1/3 cup) flour
  • 1 egg, beaten
  • 250ml (1 cup) breadcrumbs
  • Salt and black pepper, to taste
  • Oil for shallow frying

For the Spicy Avocado Dip:

  • 2 large ripe avocados
  • 125ml (1/2 cup) mayonnaise
  • 60ml (1/4 cup) plain yoghurt
  • 15ml (1 Tbsp) lemon juice
  • 30ml (2 Tbsp) soy sauce
  • 15ml (1 Tbsp) sriracha
  • Handful parsley
  • Salt and black pepper, to taste

For the Rainbow Salad:

  • ½ red onion, finely chopped
  • 300g multi-coloured cherry tomatoes, quartered
  • ½ cucumber, chopped finely
  • Zest and juice of 1 lemon
  • Fresh basil and mint, torn


For the Crispy Pork:

  1. Cut the pork into 3cm pieces, discard any excess fat and bones. Pat the pork dry with some paper towel. Season the pork with salt and black pepper.
  2. Dust the pork in flour and shake off the excess. Cover the pork with egg, followed by breadcrumbs.
  3. Heat a pan over a medium heat and shallow fry the pork in batches for about 4-5 minutes or until cooked and crispy.
  4. Drain on kitchen towel and set aside until needed.
  5. For the Spicy Avocado Dip:

    1. Combine all ingredients and blend until you have a smooth, thick dipping sauce. Season to taste. Serve with the crispy pork.
    2. For the Rainbow Salad:

      1. Combine all ingredients and serve the rainbow salad with the crispy pork and spicy avocado dip for a fuss free midweek dinner or light lunch.