Ingredients
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
Juice of 1/2 lemon
1 clove garlic
kosher salt
Freshly ground black pepper
2 c. thinly sliced red cabbage
1/2 apple, sliced into matchsticks
2 tbsp. extra-virgin olive oil
2 large eggs, beaten
1 c. panko bread crumbs
3 tsp. fresh thyme leaves
1/4 c. vegetable oil
1 c. mixed baby greens
Lemon wedges, for garnish
Preparation
Step 1Place pork chops in a glass baking dish. Pour all but 1 tablespoon red wine vinegar over pork and let sit 15 minutes.Step 2In a small bowl, whisk together mayonnaise, 1 teaspoon lemon zest and juice, and garlic, then season with salt and pepper.Step 3In a large bowl, toss together cabbage, apple, remaining 1 tablespoon red wine vinegar, and olive oil, then season with salt and pepper.Step 4Place 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 ½" thickness.Step 5Place eggs in a shallow bowl, and in a second shallow bowl, combine panko, remaining 3 teaspoons lemon zest, and thyme. Season with salt and pepper.Step 6One 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.Step 7In a large, deep-sided skillet over medium-high heat, heat oil. 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.Step 8Toss baby greens into cabbage slaw and serve with pork, lemon aioli, and lemon wedges.
