Ingredients
4 boneless Porkchops
1/3 cup Flour
1/3 cup Apple Butter
1 cup Panko
1/3 cup Breadcrumbs
1 tsp. Salt
¾ tsp. Pepper
½ tsp. Poultry Seasoning
4 Tbsp. Oil
Slaw:
2 cups shredded Napa Cabbage
1 cup matchstick cut Apple (Fuji, Gala or Honeycrisp)
Slaw Dressing:
1 Tbsp. Apple Cider Vinegar
Pinch Sugar
Pinch Salt
Pinch Pepper
2 Tbsp. Vegetable Oil
Other:
8 Slices Smoked Gouda Cheese
4 Brioche Buns
❃❃Serves 4❃❃
Preparation
Shred
cabbage, slice apple and pound porkchops.
Add flour to one bowl or plate, add apple butter to another bowl or
plate and finally add panko, breadcrumbs, salt, pepper and poultry seasoning to
a final plate or bowl.
Slaw
In
a small jar add vinegar, salt, pepper and sugar. Shake until the sugar and salt are
dissolved. Once the sugar and salt are
dissolved add oil and shake until dressing is combined. Add the cabbage and apples to a bowl and
combine with dressing. Set aside.
Porkchops
Coat
each porkchop with flour, then cover each side with apple butter and finally fully
and thoroughly cover each chop with the panko and bread crumb mixture.
In a skillet, large enough for all four chops, add 4 Tbsp. oil and heat over medium high heat until it reaches about 350 degrees. Add chops and cook for approximately 5 minutes on each side or until cooked through. Just before pork is cooked completely add two slices of cheese to each porkchop, cover pan with lid and allow cheese to melt.
Assembly
On
each bun add a cooked porkchop with cheese, top each with slaw and serve.