Pork Katsu with Beet Purée

Ingredients

• 1 tablespoon olive oil
• 1 small shallot, chopped
• 1 small red beet, peeled, thinly sliced
• ½ large Granny Smith apple, peeled, thinly sliced
• 1 cup low-sodium chicken broth
• Kosher salt, freshly ground pepper
• ¼ cup heavy cream
• ¼ cup plain whole-milk Greek yogurt
• 4 6-ounce boneless center-cut pork chops, excess fat trimmed
• ¾ cup all-purpose flour
• 2 large eggs, room temperature, beaten to blend
• 2 cups panko (Japanese breadcrumbs)
• Kosher salt, freshly ground pepper
• 6 tablespoons vegetable oil, divided
• Finely chopped chives (for serving)

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