1/2 cup white wine vinegar
1 1/2 tbsp sugar
1 tsp fresh thyme
1/4 cup vegetable oil
salt and ground pepper
1 lb potatoes, small red or fingerling
3 garlic cloves
1 cup all purpose flour
2 eggs, beaten with 2 tbsp water
2 cups panko
4 oz boneless pork chops, pounded to 1/3 inch thick
1 cup flat leaf parsley, patted dry
In a medium bowl, whisk vinegar with sugar, thyme and 1/4 cup oil and season with salt and pepper.
Boil potatoes and garlic in a pot of salted water. Simmer on moderate heat until tender. Drain and thinly slice potatoes when cooler. Add potatoes to dressing and toss.
Place flour, eggs and panko into separate bowls. Season pork with salt and pepper, then dip in flour, egg and panko, shaking off excess.
Heat up a large skillet and pour in 1/2 inch of oil and heat until shimmering.Add pork in a single layer and cook on high heat, turning once it turns golden and crispy.(About 3 minutes per side) Add the parsley and stir until crisp, about 30 seconds.Place pork and parsley on a paper towel and let drain before serving.
Serve pork with parsley and potato salad.