crispy sesame pork chops with wilted napa cabbage salad

• total tid: total time 40 minutes

Ingredienser

2 tablespoons all-purpose flour

1 large egg

5 tablespoons panko bread crumbs

3 tablespoons sesame seeds

2 (3-ounce) boneless pork chops, ½ to ¾ inch thick, trimmed

⅛ teaspoon table salt

Pinch pepper

1 tablespoon oil

¾ teaspoon toasted sesame oil

1 garlic clove, minced

¼ teaspoon grated fresh ginger or pinch ground ginger

¼ small head napa cabbage, cored and shredded (2 cups)

1 carrot, peeled and shredded

1½ teaspoons rice vinegar, plus extra for seasoning

⅓ cup oil for frying

Vejledning

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 sprinkle with salt and pepper. Working with 1 chop at a time, dredge chop in flour, dip in egg, then coat with panko mixture, pressing gently to adhere; transfer to prepared rack.

3 Heat 1 tablespoon 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 out skillet with paper towels.

4 Line large plate with triple layer of paper towels. Heat ⅓ cup oil in now-empty 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 140 degrees, 2 to 5 minutes per side. Drain chops briefly on paper towel-lined plate. Serve with cabbage salad.

Notater

kitchen improv

use what you've got Omit the sesame seeds and substitute extra panko.

get saucy Drizzle everything with sriracha or Asian chili-garlic sauce; serve with a swipe of hoisin.

make it heartier You could add any quick-cooking vegetable to this salad, like baby spinach, green beans, and/or bell pepper. COOKING FOR ONE Substitute savoy cabbage for the napa cabbage.

why this recipe works For pan-fried crispy pork chops that are a far cry from the Shake 'n Bake norm, we coated them in panko mixed with sesame seeds, which added nutty flavor and extra crunch. For a slaw-like salad, we briefly wilted napa cabbage to soften it slightly while the heat allowed the flavors of garlic and ginger to bloom. Don't let the pork chops drain on the paper towels for longer than 30 seconds, or the heat will steam the crust and make it soggy. Serve with lime wedges. You can make Skillet-Roasted Cabbage with Mustard and Thyme (page 90) with the extra cabbage.