Breaded Pork Chop with Sauteed Apples and Potatoe

Ingredients
pork chops
olive oil
3 tablespoons butter
1/2 cup flour
1 egg
3 tablespoons milk
1/2 cup breadcrumbs
salt and pepper
fingerling potatoes (steamed 20 min, peeled)
2 granny smith apples (peeled, cored, and cut into 6 pieces)
12 sage leaves
2 garlic cloves (crushed)
1/3 cup white wine
1/3 cup chicken stock


To make pork chops...
Preheat oven to 170 C. With a meat hammer pound chops to make a little thinner. Using three separate plates, on one plate put the flour seasoned with salt and pepper, on another whisk together the milk and egg, and on the third place the breadcrumbs. First dip the pork chops in the flour, then in the egg mixture, and last dip in breadcrumbs so they are evenly coated. Heat 1/3 cup of olive oil and 1 tablespoon of butter in a large frying pan. When the oil is hot add the chops and cook on each side until golden brown and crispy. Once the chops are browned place on a baking tray and bake in the oven for at least 5 minutes so the meat cooks all the way through. 


To make apples and potatoes...
Add 1 tablespoon of butter, olive oil, apples, potatoes, garlic, and sage to a pan. Cook on medium heat until butter has turned slightly golden. Then add wine and cook for 2 minutes. Next add the chicken stock and cook for another 2 minutes. Potatoes and apples should be sauteed and tender. Finish by stirring in another tablespoon of butter.
Serve pork chops with sauteed apples and potatoes with a wedge of lemon.