Crispy Pork Chops with Warm Fennel Salad

Directions

1. 1
   In a shallow dish, mix the flour and ground fennel; season with salt and pepper.
2. 2
   In another shallow dish, beat the egg.
3. 3
   In a third shallow dish, spread the panko and season with salt and pepper.
4. 4
   Dredge the pork in the flour, shaking off the excess.
5. 5
   Dip the pork in the egg, then dredge in the panko to coat.
6. 6
   Place the pork on a large plate.
7. 7
   n a large cast-iron skillet, melt 1/2 tablespoon of the butter in 1 tablespoon of the oil.
8. 8
   Add 2 of the chops and cook over moderately high heat until golden, 2 minutes.
9. 9
   Flip the chops, add another 1/2 tablespoon of butter and 1 tablespoon of oil to the skillet and cook until just golden on the outside and white throughout, about 2 minutes.
10. 10
    Transfer the chops to a paper towel-lined plate.
11. 11
    Wipe out the skillet.
12. 12
    Repeat the process to fry the remaining 2 pork chops.
13. 13
    Wipe out the skillet and add the remaining 1 tablespoon of oil.
14. 14
    Add the fennel and cook over moderately high heat, stirring occasionally, until light golden and crisp-tender, about 3 minutes.
15. 15
    Stir in the lemon juice and olives and cook until the olives are warm, about 1 minute.
16. 16
    Stir in the apple and season with salt and pepper.
17. 17
    Divide the pork chops among 4 plates and top with the fennel mixture.
18. 18
    Serve with lemon wedges.