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Servings 4
Author Eric Lundy

Ingredients

  • 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)

Instructions

  1. In a large bowl, combine the snap peas, apple, and cabbage. Toss to combine.
  2. 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.
  3. Preheat the oven to 225°F. Add the panko to a large shallow dish. Lightly beat the eggs in another shallow dish.
  4. 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.
  5. 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.
  6. Divide the slaw among 4 dinner plates, top with the cutlets, garnish with lemon wedges, and serve.