In a small mixing bowl, whisk together the shallots and vinegar along with 2 tablespoons oil and a pinch of salt and pepper. Set aside. Place the crushed almonds and eggs into two separate bowls and season each with a pinch of salt and pepper. Working one piece at a time, dip a pork chop in the egg and then roll it in the almonds until covered. Remove to a plate and repeat with the remaining pork.
Heat 1/4 cup of the olive oil over medium-high heat in a large nonstick skillet. Fry one chop at a time, continually basting by spooning the hot oil over the thicker side of the chop until golden brown and juices run clean when pierced with a fork, about 2-1/2 minutes per side; then transfer to the wire rack in the oven to keep warm. Repeat with the remaining chop, wiping out the pan and adding 1/4 cup oil.
Remove to a plate. Add the mustard greens and apples to the vinaigrette and toss until combined. Divide between 2 plates, top with a pork chop; and serve.