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1
For the chowchow: Combine the cider vinegar, sugar, celery seed, dry mustard, mustard seed, salt, turmeric and bay leaves in a heavy-bottomed pot over medium-high heat.
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2
Bring to a boil, then immediately lower to a simmer and cook for 5 to 10 minutes to extract all the flavors of the spices.
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3
Bring the liquid back to a boil and add the tomatillos, green tomatoes, garlic, jalapenos, red peppers, onions and cabbage.
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4
Reduce the heat to a simmer and cook, stirring occasionally, until the vegetables are fully softened, 20 to 25 minutes.
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5
Remove the chowchow to a bowl and let cool.
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6
Refrigerate, covered, for up to 1 month.
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7
For the pork chops: Set one pork chop in the center of a large cutting board.
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8
Cover the chop with a sheet of heavy plastic wrap.
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9
With a meat mallet, pound out the pork chop to an even 1/4-inch thickness, working from the middle out.
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10
Repeat with the remaining pork chops.
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11
Combine all of the panko in a shallow dish and season with salt and pepper.
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12
In another shallow dish combine the flour with the granulated garlic, onion powder, and some salt and pepper.
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13
Whisk the eggs with the half-and-half and add to a third shallow dish; sprinkle with salt and pepper.
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14
Take a pork chop and dip the meat (not the bone) into the flour, then into the egg, and finally into the panko, making sure the chop is well-breaded.
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15
Repeat for the remaining pork chops.
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16
Let the breaded pork chops rest for 5 to 10 minutes before cooking.
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17
Heat the canola oil in a large cast-iron skillet over medium-high heat.
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18
Add a pork chop to the hot oil and cook until golden brown on both sides, 4 minutes per side.
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19
Remove to a paper-towel-lined baking sheet to drain.
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20
Repeat with the remaining pork chops, adding more oil as needed.
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21
Set the pork chops on plate and garnish with 3/4 cup of the chowchow, spooned over the center of each chop.
