Mix the white cabbage and salt, leave to drain in a sieve for approx. 30 mins., kneading thoroughly every so often and squeezing out the resulting juice.
Bring the sugar and water to the boil in a small pan without stirring. Reduce the heat, simmer for approx. 10 mins. until a light brown caramel has formed. Add the apple and garlic, sauté for approx. 5 mins., leave to cool. Puree the caramelized apple, oil, lemon juice and thyme until smooth, season with salt.
Mix the cabbage, apple and fennel seeds with the dressing.
Empty the flour and breadcrumbs into two shallow dishes, place the egg in a deep dish. Season the meat, toss the meat in the flour, shake off the excess, dip in the egg and then in the breadcrumbs, press firmly on the crumb coating. Heat the clarified butter in two non-stick frying pans. Fry two cutlets at a time for approx. 4 mins. on each side, add the thyme and cook briefly. Serve the pork chops with the salad.