Crispy Pork Chops with Fennel, Red Onion and Apple Recipe

I love “Milanese”, which is basically what this recipe is.  Veal Milanese is its much more expensive cousin.  In Argentina, where it’s wildly popular, it’s called simply “Milanesa” and it’s made with Beef.  In neighboring Chile it’s called Escalopa.  In Mexico, it’s back to being a Milanesa but there, it’s most often a sandwich filler with lettuce, tomato and mayonnaise. In Panama, Milanesa is served with a spritz of lime juice and hot sauce and it can be thinly sliced beef or chicken.  And in the Phillipines it’s called Carna Frita and seldom appears on restaurant menus but is dearly loved by home Here the technique is pure Milanese: a Bone-In Pork Chop is pounded thin, coated in Flour and Fennel Powder, dunked in egg and finally…