Crispy Sesame Pork Chops with Wilted Napa Cabbage Salad
Pan-fried pork chops coated with crispy panko bread crumbs and sesame seeds, served with a gingery napa cabbage slaw. The generous amount of oil ensures a crisp and golden brown coating.
Ingredients
Instructions
- 1
Set wire rack in rimmed baking sheet. Spread flour in shallow dish. Beat egg in second shallow dish. Combine panko and sesame seeds in third shallow dish.
- 2
Pat chops dry with paper towels and season with salt and pepper. Working with 1 chop at a time, dredge chops in flour, dip in egg, then coat with panko mixture, pressing gently to adhere; transfer to prepared rack.
- 3
Heat 1½ tablespoons vegetable oil and sesame oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir in cabbage and carrot and cook until just wilted, about 1 minute. Off heat, add rice vinegar and toss to combine. Transfer to serving bowl and season with salt, pepper, and extra vinegar to taste. Wipe skillet clean.
Timer: 1m - 4
Line large plate with triple layer of paper towels. Heat remaining ⅓ cup vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Carefully lay chops in skillet and cook until golden brown and crisp on both sides and meat registers 145 degrees, 2 to 5 minutes per side. Drain chops briefly on paper towel-lined plate. Serve with cabbage salad.
Timer: 5m
The sesame with the pork chop is great!