- 5 teaspoons extra-virgin olive oil, divided
- 2 tangy-sweet apples, such as Braeburn, chopped
- 2 cups thinly sliced red cabbage
- 1 small red onion, thinly sliced
- 2 teaspoons minced fresh thyme, or 1/2 teaspoon dried
- 2 tablespoon pure maple syrup
- 1 tablespoon cider vinegar
- 4 1/2-inch-thick center-cut boneless pork loin chops, (about 1 pound), trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 1/3 cup all-purpose flour
- 1 large egg, lightly beaten
- 2 tablespoon Dijon mustard
- 1 1/2 cups panko breadcrumbs, (see Note)
Preheat oven to 475°F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add apples, cabbage, onion and thyme and cook, stirring occasionally, until the mixture begins to soften, 6 to 8 minutes. Stir in maple syrup and vinegar. Reduce heat to low and cook until the cabbage is tender, about 5 minutes more. Remove from heat, cover and keep warm.
Meanwhile, place each pork chop between 2 pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until 1/4 inch thick. Season the pork on both sides with salt and pepper. Place flour on a large plate. Whisk egg and mustard in a shallow dish. Mix panko and 1 tablespoon oil in another shallow dish. Dredge the pork in the flour, dip in the egg mixture, then dredge in the panko. Place on the wire rack. Coat both sides with cooking spray.
Bake until the pork is cooked through and the breadcrumbs are just beginning to brown, about 10 minutes. Season the cabbage mixture with pepper and serve with the cutlets.
- Serving: Per serving
- Calories: 517
- Carbohydrates: 64g
- Fat: 15g
- Protein: 37g
- Dietary Fiber: 6g
- Saturated Fat: 4g
- Monounsaturated Fat: 6g
- Cholesterol: 116mg
- Potassium: 543mg
- Sodium: 764mg
- Exchanges: 1/2 other carbohydrate, 1 vegetable, 3 1/2 lean meat
- Carbohydrate Servings: 1