In this super-easy, dairy-free dinner, crispy pan-fried pork and apple-kissed snap pea slaw create a magical combination of flavors and textures. This gluten free pork meal is one you will go to time and time again.
- 6 ounces sugar snap peas, julienned (about 1-1/2 cups)
- 1 large apple, cored and sliced into matchsticks
- 4 cups shredded red cabbage, from 1/2 small cabbage or pre-shredded slaw mix
- 1/2 cup mayonnaise,
- 2 tablespoons apple cider vinegar,
- 1 tablespoon honey or maple syrup,
- 1 tablespoon gluten-free whole-grain mustard,
- Kosher salt and freshly ground pepper,
- 1-1/2 cups gluten-free panko breadcrumbs (we like Ian’s brand)
- 2 eggs
- 4 boneless pork loin chops (6 to 8 ounces each), evenly pounded 1/3 inch thick
- 6 tablespoons safflower oil
- 4 lemon wedges, for garnish (optional)
In a large bowl, combine the snap peas, apple, and cabbage. Toss to combine.
In a small bowl, combine the mayonnaise, vinegar, honey, and mustard. Add to cabbage mixture and toss to coat. Season to taste with salt and pepper.
Preheat the oven to 225°F. Add the panko to a large shallow dish. Lightly beat the eggs in another shallow dish.
Generously salt and pepper each pork cutlet. Dip the cutlets, one at a time, into the egg, allowing the excess to drip off, then dredge the pork in the panko, patting to coat completely.
In a heavy large skillet over medium-high heat, warm 4 tablespoons of the oil. Working in batches to avoid crowding, add the pork in one layer and fry until just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then keep warm on a baking sheet in the oven. Add the remaining 2 tablespoons of oil and fry the remaining pork.
Divide the slaw among 4 dinner plates, top with the cutlets, garnish with lemon wedges, and serve.
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Photography Erin Ng