- 1/2 small napa cabbage, thinly sliced crosswise
- 1 tablespoon rice vinegar
- Coarse salt and freshly ground pepper
- 1/4 cup all-purpose flour
- 1 large egg, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 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 light-brown sugar
- Make salad: In a medium bowl, combine cabbage and vinegar. Season with salt and pepper; toss to combine. Set aside.
- Trim the fat off of each pork chop and pound until half and inch thick.
- 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 heat. Add pork, and cook until browned and cooked through, 3 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 pork chops crosswise, and serve with Napa salad and sauce on the side.