Panko Crusted Pork Chops with Napa Salad

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Prep time: 30 Minutes

Total time: 30 Minutes

Yield: Serves 4

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Ingredients

  • 1/2 small Napa cabbage thinly sliced crosswise
  • 1 tablespoon rice vinegar
  • Coarse salt and freshly ground pepper
  • 1/4 cup all-purpose flour
  • 1 large egg lightly beaten
  • 1 cup panko (Japanese breadcrumbs)
  • 4 boneless pork loin chops (6 ounces each) trimmed of fat
  • 1/4 cup vegetable oil
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon light-brown sugar

Directions

  1. Make salad: In a medium bowl, combine cabbage and vinegar. Season with salt and pepper; toss to combine. Set aside.
  2. Place flour, egg, and panko, each in separate shallow bowls; season each with salt and pepper. Dip pork chops into flour and then egg, shaking off excess. Dip into panko, pressing to adhere.
  3. In a large skillet, heat oil over medium heat. Add pork, and cook until browned and cooked through, 4 to 6 minutes per side. Transfer to a paper-towel-lined plate.
  4. Meanwhile, in a small bowl, stir together ketchup, Worcestershire, sugar, and 1/2 teaspoon pepper; season with salt, and stir to combine. Thinly slice pork chops crosswise, and serve with Napa salad and sauce on the side.
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