Name: Crispy Sesame Pork Chops with Wilted Napa Cabbage Salad for Two
Total time: 40 min
Ingredients: ¼ cup all-purpose flour; 1 large egg; ⅔ cup panko bread crumbs; ⅓ cup sesame seeds; 4 (3– to 4-ounce) boneless pork chops , ½ to ¾ inch thick, trimmed and brined if desired; Salt and pepper; 1½ tablespoons plus ⅓ cup vegetable oil; 1½ teaspoons toasted sesame oil; 1 garlic clove , minced; ½ teaspoon grated fresh ginger; ½ small head napa cabbage , cored and shredded (4 cups); 1 carrot , peeled and shredded; 1 tablespoon rice vinegar , plus extra for seasoning

Why This Recipe Works

For simple pan-fried pork chops with a twist, we coated them in crisp panko bread crumbs as well as sesame seeds, which added nutty flavor and even more crunch to the coating. Using a generous ⅓ cup of oil to fry the chops ensured that they developed a thoroughly crisp and golden brown crust. To round out the meal, we tossed together an easy cabbage slaw; briefly wilting the cabbage softened it to the perfect crisp-tender texture while the heat allowed the flavors of fragrant garlic, ginger, and rice vinegar to really bloom.

Before You Begin

If the pork is enhanced (injected with a salt solution), do not brine. If brining the pork, do not season with salt in step 2. 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.

Instructions

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.

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.

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 vinegar and toss to combine. Transfer to serving bowl and season with salt, pepper, and extra vinegar to taste. Wipe skillet clean.

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.