Crunchy, tender, lightly fried, thin-cut pork chops perfectly balanced with an apple, cucumber, cabbage slaw tossed in a lemon dijon vinaigrette. From the flavors to the crunch factor, this meal checks all the boxes!

INGREDIENTS – serves 2

1/2 lemon, juiced
1/2t honey
1 1/2t dijon, separated (1t/1/2t)
3-4T olive oil
1 1/2c cabbage
1 apple, small dice
1 Persian cucumber, small dice

4 thin-cut pork chops, fat trimmed
1 egg
3/4c breadcrumbs
1t sage
1/2t garlic powder

INSTRUCTIONS

In a large bowl, whisk together lemon juice, honey, 1/2t dijon and olive oil with a pinch of salt and pepper. Add cabbage, apple and cucumber, toss to combine. Set aside or in the fridge while you cook the chops.

Pat the pork chops dry with a paper towel then sprinkle with a little salt and pepper. Set up two bowls. In one bowl, whisk together the egg and remaining 1t dijon, in the other bowl, stir together the breadcrumbs, sage and garlic powder. Dunk each pork chop in the egg mixture to coat then cover completely in the breadcrumbs.

Bring a large skillet (I like using cast iron) with about 1/2″ oil in the bottom to medium heat. Test the oil using some leftover breadcrumbs, if they bubble like crazy, you’re ready. Add two of the chops to the pan (If you have room for all 4 cook them all at once), cook for about 3 minutes then flip and cook for another 3 minutes. Place on a wire rack or paper towel to drain while you cook the other two. Serve over the slaw.

ENJOY!