Start the cabbage. In a medium-sized skillet over medium heat, add the onion, cabbage, apple, and caraway seeds with a drizzle of olive oil and a sprinkle of salt.

Stir the mixture together for about 5 minutes to soften the cabbage slightly, then add the chicken stock and apple cider vinegar to the skillet.

Reduce the heat to low, and simmer the cabbage for 20-30 minutes until most of the liquid has absorbed and the cabbage and apples are tender.

Meanwhile, make the pork schnitzel. Place the pork chops in a zip-top bag and pound with a meat mallet or heavy skillet until about doubled in size and ½ inch thick.

Prepare a breading station with three shallow bowls or plates. In one, combine the flour, onion powder, garlic powder, salt, and cayenne pepper gently with a fork. In a second, lightly beat the egg. In a third, add the panko.

Bread the pork by dipping each chop lightly in the flour mixture, then the egg, then the panko, pressing on as many bread crumbs as you can to form a crust. Place the breaded pork on a plate to rest while you heat the skillet.

Preheat a second skillet with the butter and olive oil over medium heat. When the butter foams and browns slightly, add the pork (use two skillets if you have a small skillet, or do this in batches so the pork doesn’t touch) and let it sizzle and fry. Don’t move the meat except for one time to flip it to allow the crust to hold together.

Flip the pork after about 7 minutes and cook for 5-7 minutes more until golden brown on both sides and cooked through.

Taste the cabbage mixture and add a few pinches of salt and pepper. Serve the pork topped with cabbage and apples.

Best with dark beer. Enjoy!