Tuesday, June 21, 2011

Panko Pork Chops & Napa Cabbage Slaw

I was inspired by this Bon Appetit story to make the "Father's Day Pork Chops." I've never cooked pork chops before...my range of pork cooking extends primarily to bacon and even then I'm a little uncertain if I can handle that. This recipe made it sound pretty easy and a family affair (if, say like the writer, you had little ones running around. I just had Buddy sniffing at my feet for rogue scraps).

Panko Pork Chops adapted from Bon Appetit
Serves 2

2 bone-in pork chops, about 0.5" thick, ~1.25 lbs
1/2 cup red wine vinegar for marinating

1 egg, beaten
1/2 cup flour
1 cup panko bread crumbs
zest of half a lemon
1.5 teaspoons garlic powder (the original recipe calls for fresh oregano and thyme which I didn't have)
kosher salt and fresh ground black pepper
3 tablespoons olive oil

Arrange pork chops in one layer in a baking dish and marinate in red wine vinegar at room temperature for about an hour. Meanwhile prepare the Napa Cabbage Slaw (see recipe below) to allow flavors to meld at least 30 minutes.

Set up dredging station in 3 separate plates or baking dishes - flour, egg, panko mixture with lemon zest and garlic powder.
Drain the vinegar from the pork chops. Generously season the meat with salt and pepper on both sides.

In a large non-stick pan, heat up 3 tablespoons of olive oil over medium heat.  While oil is heating, dredge each pork chop in flour, egg mixture, then panko mixture making sure all sides are evenly coated. When oil is hot, place pork chops into pan and cook each side until crispy, approx. 3-4 min.

When chops are done, remove chops from heat onto plate w/paper towel. Allow to rest for a few minutes before plating.

Napa Cabbage Slaw
3 cups of thinly shredded napa cabbage
2 scallions, chopped

juice from one lime
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon soy sauce (to taste)
Dash of tabasco sauce for heat (optional)
2 tablepoons olive oil
salt and pepper to taste

In your serving bowl, combine ingredients for vinaiegrette and whisk to combine. Taste and adjust seasoning as needed. Toss sliced napa cabbage and scallions. Cover bowl with plastic wrap and allow to sit for ~30 minutes. Periodically toss slaw to coat with vinaigrette.

Mm! The pork chops were juicy and the breading crispy. If you wanted to make this a bit healthier, you could bake them instead. The napa slaw was a nice summery side to balance the fried-ness. I added some frozen sweet potato fries for carbs.


lavenderpug said...

that sounds awesome. i'm going to make this. that sounds awesome. did i say that already?

Mrs. Hot Cocoa said...

Yum yum yum.

BigAppleNosh said...

Yum - they look great!