A classic deep-fried pork chop hits next level with spiced sesame panko and umami egg wash. To add a starch, prepare white rice to package directions for 4 servings while working on the chops.
Recipe featured on Rachael Ray's Meals in Minutes.
Sauce
Egg wash
1 cup AP flour
Breading
OPTIONAL for spicy coating: 1 teaspoon Japanese chili powder or ground cayenne
3 Tablespoons togarashi 7 spice or toasted sesame seeds and/or black sesame seeds
4 pork loin chops 6 ounces each, pound evenly with a mallet to tenderize leaving loin chops about ½ inch thick
About 1 pound or a small white cabbage
2 tomatoes
Optional toppings for chops: shredded shiso leaf and finely chopped scallion or chive
Combine all ingredients for sauce in a small bowl.
Whisk up all ingredients for egg wash in a shallow dish. Add flour to another shallow dish and panko and its seasonings to a third.
Preheat oil over medium heat. Line a baking sheet with parchment or foil and a wire rack.
Quarter, core and thinly shred or slice the cabbage and core tomatoes, cut into wedges, season with salt.
