Panko Crusted Pork Chops with Napa Salad

Serves 4

Prep Time: 30 minutes
Total Time: 30 minutes
 

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.

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