Crispy Pork Chops with Roasted Potato Wedges & Summer Squash-Tomato Slaw

Chefs, this simple, crowd-pleasing dinner is all about the crunch. We’re using panko breadcrumbs—known for their light, delicate texture—to coat our juicy pork chops, pan-fried for the perfect crust. On the side, a slaw of late-season summer squash and cherry tomatoes adds more crispness and plenty of refreshing flavor. (Depending on what’s freshest at the farms near you, you may receive green zucchini or yellow squash.) And what’s crunch without a little creaminess to balance it out? Our mustardy, lemony aioli is perfect for dipping or drizzling.

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