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Gallery Panko-Crusted Pork Chops with Napa Salad Recipe Summary prep: 30 mins total: 30 mins Servings: 4

Ingredients Ingredient Checklist 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

Cook’s Notes The tangy-sweet Tonkatsu dipping sauce is usually cooked. Try our fast take on it (no cooking required!) not only with our recipe but also with steak, chicken, or fish.

Gallery Panko-Crusted Pork Chops with Napa Salad

Recipe Summary prep: 30 mins total: 30 mins Servings: 4

Panko-Crusted Pork Chops with Napa Salad

Panko-Crusted Pork Chops with Napa Salad

Panko-Crusted Pork Chops with Napa Salad

Recipe Summary prep: 30 mins total: 30 mins Servings: 4

Recipe Summary

prep: 30 mins total: 30 mins

Servings: 4

prep: 30 mins

total: 30 mins

prep:

30 mins

total:

Servings: 4

4

Ingredients

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

Directions

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.

Cook’s Notes The tangy-sweet Tonkatsu dipping sauce is usually cooked. Try our fast take on it (no cooking required!) not only with our recipe but also with steak, chicken, or fish.

Cook’s Notes

The tangy-sweet Tonkatsu dipping sauce is usually cooked. Try our fast take on it (no cooking required!) not only with our recipe but also with steak, chicken, or fish.

Reviews (6)

 Add Rating & Review     14 Ratings   5 star values:        3    4 star values:        4    3 star values:        4    2 star values:        2    1 star values:        1

Reviews (6)

Add Rating & Review     14 Ratings   5 star values:        3    4 star values:        4    3 star values:        4    2 star values:        2    1 star values:        1

Add Rating & Review

14 Ratings 5 star values: 3 4 star values: 4 3 star values: 4 2 star values: 2 1 star values: 1

14 Ratings 5 star values: 3 4 star values: 4 3 star values: 4 2 star values: 2 1 star values: 1

14 Ratings 5 star values: 3 4 star values: 4 3 star values: 4 2 star values: 2 1 star values: 1

  • 5 star values: 3 4 star values: 4 3 star values: 4 2 star values: 2 1 star values: 1

    Martha Stewart Member     Rating: Unrated       06/20/2016   Looks amazing have to try this. such great inspiration http://thenerdyheroes.blogspot.se/  

Martha Stewart Member     Rating: Unrated       11/17/2011   Ok, first off dump the salt with the pork.It's salty enough on it's own.Second the sauce ,is pretty bad,use Kikkoman katsu or use teriyaki .The result will be as close to japanese as you can get.We served it with white rice and broc as we didn't have cabbage on hand.It was awesome.Remember just use the panko ,flour and egg,no other seasoning needed.The sauce is the accent.Otherwise is too salty.  

Martha Stewart Member     Rating: Unrated       08/03/2010   Yummy! Great recipe!  

Martha Stewart Member     Rating: Unrated       12/12/2008   I add 1/8 teaspoon of allspice to the BBQ sauce.  

Martha Stewart Member     Rating: Unrated       03/31/2008   This was wonderful.. be sure to make the sauce with it. Perfect as always!  

Martha Stewart Member     Rating: Unrated       03/31/2008   This was wondeful.. be sure to make the sauce with it. Perfect as always!

    Martha Stewart Member

    Rating: Unrated 06/20/2016

Looks amazing have to try this. such great inspiration http://thenerdyheroes.blogspot.se/

Rating: Unrated

Rating: Unrated 11/17/2011

Ok, first off dump the salt with the pork.It’s salty enough on it’s own.Second the sauce ,is pretty bad,use Kikkoman katsu or use teriyaki .The result will be as close to japanese as you can get.We served it with white rice and broc as we didn’t have cabbage on hand.It was awesome.Remember just use the panko ,flour and egg,no other seasoning needed.The sauce is the accent.Otherwise is too salty.

Rating: Unrated 08/03/2010

Yummy! Great recipe!

Rating: Unrated 12/12/2008

I add 1/8 teaspoon of allspice to the BBQ sauce.

Rating: Unrated 03/31/2008

This was wonderful.. be sure to make the sauce with it. Perfect as always!

This was wondeful.. be sure to make the sauce with it. Perfect as always!

All Reviews for Panko-Crusted Pork Chops with Napa Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Panko-Crusted Pork Chops with Napa Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest