[SIDE VEG SWAP CARROTS TO ASPARAGUS] MA/CA Only Compliant Fried Pork Chop & Homemade Biscuit Sandos with Honey Mustard Slaw, Potato Chips, & Carrots

Remove butter from freezer and grate on the largest holes of a box grater directly over bowl with flour mixture. TIP: No grater? No problem! Finely dice your butter into large pea-size pieces, then transfer back to the freezer to chill for another 5-10 minutes before adding to the flour mixture. 

Using a spoon, gently toss until butter is evenly coated in flour mixture. Add milk and lemon mixture and gently mix and press with a spoon or your hands until all flour is incorporated. TIP: Don’t worry if your dough is crumbly—it should be shaggy and a bit lumpy.

Sprinkle 2 TBSP remaining flour over a clean work surface (4 TBSP for 4 servings). Transfer dough to floured work surface. Using your hands, pat and shape dough into a 7x4x1 inch rectangle, with long side facing your body (14x8x1 inch rectangle for 4) (TIP: Rectangle shape does not need to be perfect! You will be cutting and repeating this step). Cut rectangle widthwise into 3 smaller rectangles, then stack the rectangles on top of each other to start building layers. Pat out the dough again into a rectangle and repeat the same process 2 more times, ending with the dough in a stack. 

Reshape the dough stack into a 5x5x1 inch square (10x10x1 for 4). Quarter the square into 4 smaller squares (8 squares for 4). 

Transfer biscuit dough to baking sheet about 1-inch apart, and bake on middle rack until golden brown on the outside and center is no longer doughy, 13-15 minutes (TIP: insert the tip of a sharp knife into the center to test for doneness). Remove from oven. 

Let biscuits cool on baking sheet for 5 minutes, then carefully transfer to a plate. 

Meanwhile, pat pork* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until pork is about ½-inch thick. 

Place panko in a large zip-close bag. Season with salt and pepper.

Place sour cream in a medium bowl; add pork and turn to coat. 

Place coated pork in bag with panko mixture and seal to close. Shake until pork is evenly coated. TIP: You may need to move pork chops around in bag, pressing with your hands, to spread out panko and make it stick.

Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to pan, add pork. TIP: Depending on the size of your pan, you may need to work in batches.
Cook until panko is golden and pork is cooked through, 3-5 minutes per side. TIP: For thicker pork chops, cook 1-2 minutes more.

Transfer to a paper-towel-lined plate.

Open and drain pickles and roughly chop. In a medium bowl, combine chopped pickles, slaw, and honey mustard. Season with salt and pepper. Toss to combine.