Get in the Oktoberfest spirit (without flying to Germany) with this festive dinner . ​
Total Time: 0:30
Prep: 0:20
Level: Easy
Serves: 4
Ingredients

    2 5-oz. boneless pork chops, halved lengthwise (to make 4 thin chops)
    1 c. red wine vinegar, divided
    1/2 c. mayonnaise
    4 tsp. lemon zest, divided
    1 tbsp. lemon juice
    kosher salt
    Black pepper
    2 c. thinly sliced red cabbage
    1/2 apple, sliced into matchsticks
    2 tbsp. extra-virgin olive oil
    2 Eggs, beaten
    1 c. panko bread crumbs
    3 tsp. thyme leaves
    1/4 c. vegetable oil
    1 c. mixed baby greens
    Lemon wedges, for garnish

Directions

    Place pork chops in a glass baking dish . Pour all but 1 tablespoon red wine vinegar over pork and let sit 15 minutes.
    In a small bowl, whisk together mayonnaise, 1 teaspoon lemon zest and juice, and garlic. Season with salt and pepper.
    In a large bowl, toss together cabbage, apple, remaining 1 tablespoon red wine vinegar, and olive oil. Season with salt and pepper.
    Place pork on a sheet of parchment paper and cover with another sheet of parchment paper. Using a meat tenderizer (or a small heavy saucepan), pound pork to ½" thickness.
    Place eggs in a shallow bowl. In a second shallow bowl, combine panko, 3 teaspoons lemon zest, and thyme leaves. Season generously with salt and pepper.
    One at a time, dip pork slices in eggs, then in panko mixture, using your fingers to press panko mixture onto pork. Place breaded pork chops on a baking sheet.
    Heat oil in a large, deep-sided skillet over medium-high heat. Cook pork chops, two at a time, until golden brown and cooked through, 3 minutes per side. Transfer to a paper towel-lined baking sheet youfind.
    Toss baby greens into cabbage slaw and serve with pork, lemon aioli, and lemon wedges.