Panko-Crusted Pork Chops with Napa Salad

Ingredients

Serves 4.

• 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.

First published May 2007

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