MAKE THE GIARDINIERA:  

1) In a medium bowl, add the peppers, carrots, cauliflower, celery and salt.  Toss well to combine, cover tightly, and refrigerate for at least 6 hours or overnight.

2)  In a fine-mesh strainer set over the sink, drain the vegetable mixture then rinse well with cold water. Then add the olives & garlic; toss well.  Transfer mixture to a small bowl or 3 cup jar.

3). In a small pot over medium-high heat, add the oil, vinegar, oregano, black pepper and fennel seeds.  Bring to a simmer, then remove from the heat and pour over the vegetable mixture.  Cover and set aside at room temperature for at least 6 hours before serving; alternately, transfer to the refrigerator and use within 1 month (Yields 3 cups).  If refrigerated, bring to room temperature before serving with chops. 

MAKE THE PORK CHOPS:

4)  Transfer the pork chops to a large, resealable plastic bag.  Using the flat side of a meat mallet or rolling pin, pound the pork to 1/2" thick.  (If using butterflied chops, cut at crease). 

5). In a wide bowl, add the panko, Parmesan, black pepper, oregano & salt; mix well.  Sprinkle the flour over a large plate and season with salt.  In a separate wide bowl, beat the egg with 1 Tablespoon of oil and season with salt. Working with one chop at a time, dredge the pork in the flour, followed by the egg mixture, and finally the panko mixture, packing the crumbs onto the pork to adhere; set by the stove.  

6). In a large cast iron skillet or non-stick fry pan over medium heat, add the remaining 3 tablespoons oil.  When the oil is hot, add the pork and cook, flipping once, until crispy, golden and cooked through, 4-5 minutes per side.  Transfer to a serving platter and top each chop with a 1/4 cup giardiniera.  Cut the pork into strips and serve hot, with lemon wedges and more giardiniera on the side.