Breaded pork chops with fresh horseradish-ketchup sauce and cucumber salad

Peel the horseradish roots to the white flesh, clean them well and chop into cubes; rinse gently in a strainer.

Blitz in a food processor with a little salt and a splash of vinegar until completely smooth; the fumes are potent.

Pour into a container and add more vinegar and salt to balance the harshness, enough vinegar that it is gently suspended; it keeps long in the fridge but loses potency.

Mix the horseradish with ketchup for the sauce.

Salt both sides of the bone-in pork chops generously, about 1.5% of the meat's weight; leave uncovered on a plate in the fridge at least an hour.

Cucumber salad: chop cucumber, red onion and dill into a container; pour over equal parts water and rice wine vinegar; add salt, black pepper and a sprinkle of sugar, shake and refrigerate.

Set up three trays: flour; beaten egg with a splash of milk; breadcrumbs with a sprinkle of salt.

Coat each chop in flour and shake off the excess, then egg, then breadcrumbs pressed on firmly for even coverage.

Heat about a quarter inch of peanut oil in a cast-iron skillet over medium-low; a pinch of breadcrumbs should sizzle lightly, not burn.

Shallow fry low and slow, flipping several times, until golden brown and 140 to 150F inside, checked with a thermometer in the thickest part.

At about 145 to 150F with a good crust, pull the chops and rest about three minutes.

Plate with the cucumber salad and the horseradish-ketchup sauce.