Crispy Pork Chops with Warm Fennel Salad
"Pounding bone-in pork chops schnitzel-thin before pan-frying means they cook in just 5 minutes and the meat stays tender within the crispy panko-and-ground-fennel crust...."
INGREDIENTS
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3/4 cup all-purpose flour
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2 teaspoons ground fennel
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Kosher salt
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Pepper
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1 large egg
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2 cups panko
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Four 8-ounce bone-in pork rib chops, meat pounded 1/8 inch thick
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2 tablespoons unsalted butter
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5 tablespoons extra-virgin olive oil
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2 fennel bulbs (1 1/4 pounds), cored and thinly sliced
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2 tablespoons fresh lemon juice
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1/3 cup chopped pitted oil-cured olives
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1 Fuji apple, finely chopped
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Lemon wedges, for serving
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