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Cut pork chop into 8 portions of 4 oz each.
Line a cutting board with plastic wrap, place pork chops on plastic in a single layer. Cover pork chops with another layer of plastic. Using a meat mallet, pound pork chops to ¼ inch thickness.
In three separate mixing bowls, add seasoned flour, eggs, and breadcrumbs.
Place pork chop in flour first, then eggs, and then breadcrumbs.
Refrigerate for about 20 minutes.
In a large mixing bowl add whole grain mustard, heavy cream, and Parmesan cheese.
Place diced raw potatoes in a 350-degree oven and cook for about 20 minutes.
Remove from oven and add to mustard and cream mixture. Season with salt and pepper.
In a large sauce pot over medium-high heat add grapeseed oil, cabbage, apples, red wine, red wine vinegar, sugar and ground all spice.
Bring mixture to a boil.
Drop to a simmer, cover, and allow to cook for about 30 minutes.
Season with salt and pepper to taste.
In a large sauté pan over medium heat, add the grapeseed oil and allow it to get hot, then add breaded pork chops and allow to cook for about 3 minutes on each side. Schnitzel should be light brown in color and pork should be cooked through.
Top schnitzel with mustard potatoes and braised red cabbage.