CUCUMBER SALAD WITH MILK AND VINEGAR RECIPES

Steps:

• Place cucumbers in small glass or plastic bowl.
• In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
• Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.

Steps:

• Place a pork chop on a cutting board and cover with a piece of plastic wrap. Pound with a meat mallet (the bottom of a small saucepan or a rolling pin work well too) until the chop is uniformly 1/8-inch thick. Repeat with the other chop. Season both sides of each with salt and black pepper.
• In a rimmed baking sheet, combine the flour and dry mustard and whisk to combine. In a separate baking sheet, whisk together the eggs and milk or buttermilk. In a third baking sheet, add the breadcrumbs and season with salt and a few turns of black pepper.
• Dredge each pork chop in the flour and turn to coat, tapping off excess. Dunk in the egg and flip to coat, shaking off excess. Coat in the breadcrumbs, flipping to coat and tapping off excess.
• Heat the oil in a large (12-inch) skillet over medium heat, until shimmering. Place one of the chops in the oil and fry for 4 to 5 minutes on the first side or until it is golden brown with dark pockets and spots. Flip and cook for 1 more minute. Remove to a rack and sprinkle with flaky salt. Repeat with the second chop. (If making more than two, wipe out the pan so leftover bits do not burn) Serve with cucumber salad and lemon wedges.
• Combine the yogurt, lemon juice of half a lemon, vinegar, garlic, salt and pepper in a medium mixing bowl and whisk to combine. Add the cucumbers and shallots and toss to coat in the dressing. Fold in the herbs right before serving.