Ingredients
1/2 small napa cabbage, thinly sliced crosswise (6 cups)
1 tablespoon rice vinegar
coarse salt and ground pepper
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
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon brown sugar
Preparation
Make salad: In a medium bowl, combine cabbage and vinegar. Season with salt and pepper; toss to combine. Set aside.
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.
In a large skillet, heat oil over medium. 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 chops crosswise, and serve with Napa Salad and sauce on the side.
