Panko Crusted Pork Chops with Napa Salad

This recipe is from MarthaStewart.com and in Aidan's words "This dinner is awesome!"

Ingredients

Serves 4

• 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

Directions

1. Make salad: In a medium bowl, combine cabbage and vinegar. Season with salt and pepper; toss to combine. Set aside.
2. Trim the fat off of each pork chop and pound until half and inch thick.
   
3. 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.
4. 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.
5. 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.