Season the pork with salt, then set up your dredging station. First station should be flour mixed with a little salt. Second station should be egg beaten with a little salt and a few tbsp cold water. Third station should be panko mixed with a little salt and several grinds of black pepper. Run the chops though each station and lay them out on a parchment lined tray.

Add a good splash of veg oil to a large pan on medium-high heat. Once hot, add the butter. Let it melt a bit, then add the chops. If you have to do them in stages because they don't all fit, that's fine. Fry the chops for 3 to 4 minutes per side until they're golden and crispy. Remove the chops to a rack or paper-towel lined plate to drain.

Wipe the pan clean and add a fresh knob of butter. Throw in the apples and fry them for 1 minute. Re: the apples, use a sweet firm apple such as Ambrosia or Honeycrisp. Pour in the wine and add a pinch of salt and continue frying until all the liquid evaporates, about another minute. Remove the apples to a bowl. Add the parsley and feta and stir to combine.

To serve, top a chop with a couple of spoonfuls of the apple and feta. Drizzle a tsp or so of balsamic on top. If you don't have aged balsamic, simmer regular balsamic in a small pot until reduced by about half. Garnish with a spoonful of pesto.