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Categories:
pork chops red wine vinegar mayonnaise lemon zest lemon juice kosher salt black pepper red cabbage apple extra-virgin olive oil eggs bread crumbs thyme vegetable oil mixed baby greens lemon wedges
Viewed: 72 - Published at: 5 years agoIngredients
- 2 5-oz. boneless pork chops, halved lengthwise (to make 4 thin chops)
- 1 c. red wine vinegar, divided
- 1/2 c. mayonnaise
- 4 tsp. lemon zest, divided
- 1 tbsp. lemon juice
- kosher salt
- Black pepper
- 2 c. thinly sliced red cabbage
- 1/2 apple, sliced into matchsticks
- 2 tbsp. extra-virgin olive oil
- 2 Eggs, beaten
- 1 c. panko bread crumbs
- 3 tsp. thyme leaves
- 1/4 c. vegetable oil
- 1 c. mixed baby greens
- Lemon wedges, for garnish
Method
- Place pork chops in a glass baking dish.
- Pour all but 1 tablespoon red wine vinegar over pork and let sit 15 minutes.
- In a small bowl, whisk together mayonnaise, 1 teaspoon lemon zest and juice, and garlic.
- Season with salt and pepper.
- In a large bowl, toss together cabbage, apple, remaining 1 tablespoon red wine vinegar, and olive oil.
- Season with salt and pepper.
- Place pork on a sheet of parchment paper and cover with another sheet of parchment paper.
- Using a meat tenderizer (or a small heavy saucepan), pound pork to 1/2" thickness.
- Place eggs in a shallow bowl.
- In a second shallow bowl, combine panko, 3 teaspoons lemon zest, and thyme leaves.
- Season generously with salt and pepper.
- One at a time, dip pork slices in eggs, then in panko mixture, using your fingers to press panko mixture onto pork.
- Place breaded pork chops on a baking sheet.
- Heat oil in a large, deep-sided skillet over medium-high heat.
- Cook pork chops, two at a time, until golden brown and cooked through, 3 minutes per side.
- Transfer to a paper towel-lined baking sheet.
- Toss baby greens into cabbage slaw and serve with pork, lemon aioli, and lemon wedges.
