Crispy Pork Chops with Roasted Potato Wedges & Summer Squash-Tomato Slaw
"Chefs, this simple, crowd-pleasing dinner is all about the crunch. We’re using panko breadcrumbs—known for their light, delicate texture—to coat our juicy pork chops, pan-fried for the perfect crust. On the side, a slaw of late-season summer squash and cherry tomatoes adds more crispness and plenty of refreshing flavor. (Depending on what’s freshest at the farms near you, you may receive green zucchini or yellow squash.) And what’s crunch without a little creaminess to balance it out? Our mustardy, lemony aioli is perfect for dipping or drizzling...."
INGREDIENTS
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4 Boneless, Center-Cut Pork Chops
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1 Cage-Free Farm Egg
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1 Cup Panko Breadcrumbs
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4 Ounces Multicolored Cherry Tomatoes
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2 Summer Squash
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1 3/4 Pounds Yukon Gold Potatoes
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1 Clove Garlic
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1 Lemon
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1 Large Bunch Parsley
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2 Tablespoons Dijon Mustard
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1/4 Cup All-Purpose Flour
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1/4 Cup Mayonnaise
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