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1
In a shallow dish, mix the flour and ground fennel; season with salt and pepper.
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2
In another shallow dish, beat the egg.
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3
In a third shallow dish, spread the panko and season with salt and pepper.
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4
Dredge the pork in the flour, shaking off the excess.
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5
Dip the pork in the egg, then dredge in the panko to coat.
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6
Place the pork on a large plate.
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7
n a large cast-iron skillet, melt 1/2 tablespoon of the butter in 1 tablespoon of the oil.
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8
Add 2 of the chops and cook over moderately high heat until golden, 2 minutes.
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9
Flip the chops, add another 1/2 tablespoon of butter and 1 tablespoon of oil to the skillet and cook until just golden on the outside and white throughout, about 2 minutes.
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10
Transfer the chops to a paper towel-lined plate.
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11
Wipe out the skillet.
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12
Repeat the process to fry the remaining 2 pork chops.
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13
Wipe out the skillet and add the remaining 1 tablespoon of oil.
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14
Add the fennel and cook over moderately high heat, stirring occasionally, until light golden and crisp-tender, about 3 minutes.
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15
Stir in the lemon juice and olives and cook until the olives are warm, about 1 minute.
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16
Stir in the apple and season with salt and pepper.
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17
Divide the pork chops among 4 plates and top with the fennel mixture.
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18
Serve with lemon wedges.
