Ingredients
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1 tablespoon Dijon mustard
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1 tablespoon soy sauce
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1 tablespoon mirin or 1 tablespoon honey
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2 teaspoons rice vinegar
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4 boneless pork chops
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1/2 teaspoon salt
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flour (for dredging)
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2 large eggs, lightly beaten in a wide bowl
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2 cups panko breadcrumbs
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1/4 cup corn or 1/4 cup grapeseed oil
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2 cups finely shredded cabbage
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lemon wedge, for garnish
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1/2 teaspoon fresh ground pepper, mixed
Instructions
- Whisk first four ingredients in small measure until combined; set sauce aside.
- Season pork chops (preferably 3/4" thick) with salt and pepper mixture. Dredge each chop in flour, until coated, then dip chops in eggs and then in breadcrumbs, pressing crumbs to adhere.
- Heat oil in large nonstick skillet over medium-high heat. When oil is hot, add pork. Cook first side 3 to 4 minutes, or until golden brown. Turn pork, and cook second side 3 to 4 minutes, adjusting heat, if necessary, so chops cook rapidly but coating does not burn, or until golden brown and cooked through.
- Make a mound of cabbage on each of 4 plates. Drizzle cabbage with a bit of sauce, then top with a chop. Serve with lemon wedges and remaining sauce.