Breaded pork chops served with a warm salad of apples and cabbage

Ingredients:

• 4 thin, natural boneless pork chops (about 450 g)
• Half a large head of white cabbage, remove the core and cut the leaves into 5cm pieces.
• 1 large Macintosh or Red Delicious apple, cut into 1cm pieces.
• 2 tbsp + 1 tsp apple cider vinegar
• 1 tbsp. l. olive oil
• 3 tsp light brown sugar
• 1/4 cup chopped fresh dill (about half a bunch), optional
• 3 tbsp sour cream
• 2 teaspoons Dijon mustard
• 1 cup panko breadcrumbs

Preparation:

1. Position oven racks in the lower and upper thirds of the oven and preheat to 220°C (425°F). Place a rack on a baking sheet.
2. On another baking sheet, combine the cabbage, apples, 2 tablespoons vinegar, olive oil, 2 teaspoons brown sugar, 3/4 teaspoon salt, and a few freshly ground black peppers. Bake on the top rack of the oven until the cabbage and apples are browned in spots and tender, 20 to 25 minutes. Remove from the oven and toss with dill, if using.
3. Meanwhile, place the pork chops between two pieces of plastic wrap and pound until about 0.5 cm thick. Sprinkle with 0.5 teaspoon of salt and a small amount of freshly ground black pepper. In a small bowl, combine 1 tablespoon of sour cream with 1 teaspoon of mustard and brush both sides of each chop.
4. Pour in panko breadcrumbs Place the crumbs on a plate and toss the chops in them, pressing firmly to adhere. Generously spray both sides of each chop with cooking spray and place on a wire rack on the prepared baking sheet. Bake on the bottom rack of the oven until the chops are golden and crispy, 6 to 8 minutes, turning halfway through.
5. Combine the remaining 2 tablespoons sour cream with 2 teaspoons water and the remaining 1 teaspoon each of mustard, brown sugar, and vinegar. Divide the pork chops and applesauce among four plates; drizzle the chops with a little of the sauce.