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Panko-Crusted Pork Chops with Napa Salad




Source of Recipe


Martha Stewart’s “Everyday Food” magazine May 2007


Recipe Introduction


These were good, but really no better than Marlene’s Crispy Pork Chops. We liked the Napa salad on the side. I understand this is common with Tonkatsu, but hadn’t seen it before. I thought that the salad dressed with just pepper and rice vinegar was way too sharp, so I drizzled on a little oil. Note that you can make the sauce in advance.


Recipe Link: https://www.marthastewart.com/312421/panko-crusted-pork-chops-with-napa-salad

List of Ingredients




SALAD:
1/2 small Napa cabbage, thinly sliced crosswise (6 cups)
1 tablespoon rice vinegar
coarse salt and ground pepper


PORK CHOPS:
1/4 cup all-purpose flour
1 large egg, lightly beaten
1 cup panko
4 boneless pork loin chops (6 ounces each), trimmed of fat
1/4 cup vegetable oil

SAUCE:
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon brown sugar


Recipe



SALAD:
In a bowl, mix the cabbage and vinegar. Add salt and pepper to taste. Toss and set aside.

PORK CHOPS:
Make a dredging station with 3 pie plates: flour, egg and panko in each. Season the chops (I flattened them slightly too). Dredge in flour, egg and panko. Shake off excess of each before dipping into the next.

In a skillet large enough to hold the chops heat the oil over medium heat (you can also cook 2 at a time in a smaller skillet). Cook the chops about 4-6 minutes or until cooked through and golden brown. Drain on paper towels.

SAUCE:
While chops are cooking (or in advance), mix the ketchup, Worcestershire, sugar and 1/2 t. pepper. Season with salt, to taste. (I also added a little soy and allspice).

Slice chops thinly crosswise and serve with the salad and sauce.

Serves 4.