Toss kale with 1 tablespoon of olive oil, 1/2 teaspoon salt and set aside.

Thinly slice shallot, I use a handheld mandolin for this, and toss with 1 tablespoon of vinegar and a pinch each of salt and pepper. Set aside.

Pound pork chops to 1/4 to 1/2 inch thick. Season each side with salt and pepper.

Heat frying oil in a high sided skillet. Heat to 350 degrees or test oil's readiness by placing a piece of panko into the skillet, it should immediately begin bubbling but not turn dark brown. If it doesn't bubble immediately, the oil needs to get hotter. If the panko turns a dark color, then the oil is too hot, let cool a little before frying pork chop.

In one bowl, whisk flour and panko together and season with salt and pepper. In a separate bowl, whisk eggs. Dredge each pork chop in egg and then flour mixture, ensuring everything is evenly coated.

Discard fry oil, turn heat to medium high and add remaining olive oil and vinegar to skillet. Cook until mostly evaporated, swirling often, until about 2-3 tablespoons of liquid remain.

Slice pork chops. Chop dill and parsley and toss with salad. Plate greens and then pork chops. Top with shallots and spoon pan sauce over top of everything. Serve hot.