Remove the chops from the packaging and place them on a board covered with baking paper. Place another layer over. Using a rolling pin or meat mallet, gently beat out the chops to enlarge. Season the flour with a little salt and white pepper and place in a shallow bowl. Place the breadcrumbs in a shallow bowl. Break the egg and pour the milk into a shallow bowl, and whisk with a fork to combine. Dredge each chop in the flour, dip into the egg wash then coat with crumbs. Place in a single layer on a plate, cover and refrigerate.
Make the Warm German Mash by placing the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, reduce to med-high heat and cook for 15-20 minutes until cooked through. While the potatoes are cooking combine the other ingredients in the bottom of a bowl. Strain the potatoes and immediately put them in the bowl with the other ingredients. Mix well. Cover and set aside.
Caramelise the apples by melting the butter in a heavy-based frying pan over medium-high heat. Add the apples and season with salt and pepper. Cook for 5 minutes each side before adding the maple syrup. Cook for several minutes until the syrup begins to brown and thicken. Remove from heat and cover to keep warm.
Make the purple slaw by combining all the ingredients and mixing well.
Preheat the oven to 140°C/120°C fan. Add enough oil to fill a large frying pan to 1cm. Heat over medium-high heat until it reaches 170°C and fry each chop for 3 minutes each side or until golden. Place a paper towel on a tray and keep in the oven until each chop is cooked. Serve with apples, mash and purple slaw.
