Walnut-coated pork loin, herby chips and salad recipe
 A walnut and breadcrumb make this pork loin extra special. 50g/2oz walnuts, very finely chopped (or chopped a food processor)50g/2oz dried breadcrumbs3 sprigs fresh thyme, leaves onlysalt and freshly ground black pepper3-4 tbsp plain flour, for dusting4 slices pork loin, approximately ½cm/¼in thick2 free-range eggs, beaten5 tbsp olive oil 50g/2oz walnuts, very finely chopped (or chopped a food processor) 50g/2oz dried breadcrumbs 3 sprigs fresh thyme, leaves only salt and freshly ground black pepper 3-4 tbsp plain flour, for dusting 4 slices pork loin, approximately ½cm/¼in thick 2 free-range eggs, beaten 5 tbsp olive oil 5 tbsp chopped fresh mixed herbs (e.g. rosemary, sage and chives)5 tbsp breadcrumbs (preferably homemade)750g/1lb 10oz new potatoes, cut lengthways into quarters2 free-range egg whites, beatenvegetable oil, for frying 5 tbsp chopped fresh mixed herbs (e.g. rosemary, sage and chives) 5 tbsp breadcrumbs (preferably homemade) 750g/1lb 10oz new potatoes, cut lengthways into quarters 2 free-range egg whites, beaten vegetable oil, for frying 150g/5oz mixed salad leaves125g/4½oz green olives, stones removed½ lemon, juice only3 tbsp extra virgin olive oil4 lemon wedges, to serve 150g/5oz mixed salad leaves 125g/4½oz green olives, stones removed ½ lemon, juice only 3 tbsp extra virgin olive oil 4 lemon wedges, to serve Method For the pork and walnut slices, mix the walnuts, breadcrumbs and thyme on a plate. Season,to taste, with salt, and freshly ground black pepper.Sprinkle the flour onto a plate. Dredge the pork loin slices in the plain flour, shaking off the excess, then dip them into the beaten egg, followed by the walnut and breadcrumb mixture. Press the slices firminto the mixture to coat them in as much of the mixture as possible.Heat the oil in a frying pan and fry the pork slices for 4-5 minutes on each side, or until cooked through. Meanwhile, for the herby chips, heat the oil in a deep, heavy-bottomed saucepan or a deep-fat fryer. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Mix the herbs and breadcrumbs together on a plate. Dip the potatoes into the egg whites and then into the herb mixture until thoroughly coated. Set the potatoes aside for 1-2 minutes.Fry the chips in the hot oil for 5-6 minutes, or until golden-brown and tender. Remove the chips with a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt.For the salad, mix the salad leaves, olives, lemon juice and olive oil together in a bowl. Season, to taste, with salt and freshly ground black pepper.To serve, place a pork slice onto each of 4 serving plates, place some chips alongside and finish with some salad. Serve with the lemon wedges. For the pork and walnut slices, mix the walnuts, breadcrumbs and thyme on a plate. Season,to taste, with salt, and freshly ground black pepper. For the pork and walnut slices, mix the walnuts, breadcrumbs and thyme on a plate. Season,to taste, with salt, and freshly ground black pepper. Sprinkle the flour onto a plate. Dredge the pork loin slices in the plain flour, shaking off the excess, then dip them into the beaten egg, followed by the walnut and breadcrumb mixture. Press the slices firminto the mixture to coat them in as much of the mixture as possible. Sprinkle the flour onto a plate. Dredge the pork loin slices in the plain flour, shaking off the excess, then dip them into the beaten egg, followed by the walnut and breadcrumb mixture. Press the slices firminto the mixture to coat them in as much of the mixture as possible. Heat the oil in a frying pan and fry the pork slices for 4-5 minutes on each side, or until cooked through. Heat the oil in a frying pan and fry the pork slices for 4-5 minutes on each side, or until cooked through. Meanwhile, for the herby chips, heat the oil in a deep, heavy-bottomed saucepan or a deep-fat fryer. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Meanwhile, for the herby chips, heat the oil in a deep, heavy-bottomed saucepan or a deep-fat fryer. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Mix the herbs and breadcrumbs together on a plate. Dip the potatoes into the egg whites and then into the herb mixture until thoroughly coated. Set the potatoes aside for 1-2 minutes. Mix the herbs and breadcrumbs together on a plate. Dip the potatoes into the egg whites and then into the herb mixture until thoroughly coated. Set the potatoes aside for 1-2 minutes. Fry the chips in the hot oil for 5-6 minutes, or until golden-brown and tender. Remove the chips with a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt. Fry the chips in the hot oil for 5-6 minutes, or until golden-brown and tender. Remove the chips with a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt. For the salad, mix the salad leaves, olives, lemon juice and olive oil together in a bowl. Season, to taste, with salt and freshly ground black pepper. For the salad, mix the salad leaves, olives, lemon juice and olive oil together in a bowl. Season, to taste, with salt and freshly ground black pepper. To serve, place a pork slice onto each of 4 serving plates, place some chips alongside and finish with some salad. Serve with the lemon wedges. To serve, place a pork slice onto each of 4 serving plates, place some chips alongside and finish with some salad. Serve with the lemon wedges.