My deconstructed pork chops were created by boning some pork chops, cutting off the little end bits (leaving the fat on) and cutting off most of the rest of the fat.
But I didn't waste the little end bits – I marinated them in soy sauce, maple syrup, chilli powder and pepper and make them into a little Asian broil.
I bashed the pork pieces that were left so that they were reasonably flat – and a lot bigger. I then schnitzelled them – dredging them in an egg and crème fraiche mix and then in panko (Japanese breadcrumbs).
So we had pork schnitzel with roasted golden kumara (sweet potato) and red onion with the little Asian broil on the side.
The mixture was a bit odd but somehow worked.