Pork Chop Schnitzel

Pickled Fennel

Step 1

Heat 1 bay leaf, 1 cup distilled white vinegar, ⅓ cup sugar, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. black peppercorns, 1 tsp. coriander seeds, and 1 tsp. fennel seeds in a small saucepan over medium, stirring occasionally, until sugar and salt are dissolved, about 4 minutes. Remove from heat and stir in ½ cup cold water.

Step 2

Place 1 large fennel bulb, halved, cored, very thinly sliced, in jar and pour lukewarm pickling liquid over. Seal jar and chill at least 4 hours.

Do Ahead: Fennel can be pickled 3 days ahead. Keep chilled.

Pork and Assembly

Step 3

Place 2 cups panko in a large resealable plastic bag, seal, and crush to fine crumbs with a rolling pin.

Step 4

Whisk panko, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. freshly ground pepper in a shallow bowl. Whisk 2 large eggs, ½ cup buttermilk, and 2 Tbsp. green pepper hot sauce in another shallow bowl. Whisk ½ cup all-purpose flour, ½ tsp. freshly grated nutmeg, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and remaining ½ tsp. freshly ground pepper in a third shallow bowl.

Step 5

Season two 1″–1½”-thick bone-in pork rib chops (about 1½ lb.) on all sides with 3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Working one at a time and making sure chops (including bone) are fully coated, dredge chops in flour mixture, shaking off excess, then dip in egg mixture, letting excess drip back into bowl. Dredge in panko mixture, pressing firmly to adhere. Transfer to a platter and chill, uncovered, at least 2 hours.

Step 6

Pour vegetable oil into a medium Dutch oven or other heavy pot to come 2″–3″ up sides; fit with thermometer. Heat oil over medium until thermometer registers 325°. Working in 2 batches, fry pork chops, turning often with tongs and adjusting heat as needed to maintain oil temperature at 300°, until golden brown and an instant-read thermometer inserted into the thickest part of chops registers 125° (internal temperature should climb to 145° as they rest), 12–15 minutes. Transfer to a wire rack set inside a rimmed baking sheet and let rest 15 minutes.

Step 7

Drain pickled fennel and transfer to a small bowl. Add 1 cup coarsely chopped dill, chives, and/or parsley, drizzle with extra-virgin olive oil, and toss to combine. Taste fennel salad and season with salt if needed.

Step 8

To serve, carve meat away from bones and slice against the grain ½” thick. Arrange on a platter or divide among plates; mound fennel salad alongside.

Do Ahead: Pork chops can be breaded 12 hours ahead. Keep chilled.