Next in the series of apple-related dishes after the apple-picking adventure, here are some pork chops that I’ve pounded a bit and topped with an apple chutney. While these are still on the bone, the thinness makes them similar to schnitzel. It also allows you to cook them quickly enough that the breading doesn’t burn. The apple harvest is turning out some good stuff this year, the apple pie was delicious and the butternut squash soup was yummy too. These pork chops turned out pretty perfect, crispy outer breading and moist pork with just the right amount of fat to flavor them.
Pork Chops with Apple Chutney
2 bone-in pork chops, pounded as thin as you can
1/2 cup flour
1 egg, beaten with a splash of water
1 cup panko breadcrumbs
2 tablespoons herbes de provence
1 tablespoon dried oregano
6 tablespoons olive oil
1 onion, sliced in half moons
2 garlic cloves, minced
2 tablespoons sage, minced
1/3 cup apple cider
1 apple, diced
Combine the panko with the herbes de provence and oregano. Season the pork chops and dredge in the flour. Then dredge it in the egg and then panko, making sure the whole chop is covered and shake off the excess. Place in a frying pan with half the olive oil and leave them alone until they have browned and have released from the pan. Flip and cook for a few more minutes on the other side. Put the pan in the oven for 5-10 minutes at 375 to make sure they are cooked through. You can take the temperature of them, it should be around 160 degrees.
Meanwhile, saute the onion in the remaining olive oil. Add the apple and garlic. Add the sage and deglaze with apple cider. Cook down for a couple minutes. Serve with the pork chops.