Categories: Asian

Ingredients

• 3 tablespoons miso, divided
• 1 large egg
• 1 teaspoon hot sauce, such as Sriracha (optional)
• 1/2 teaspoon ground pepper, divided
• 3/4 cup whole-wheat panko breadcrumbs
• 4 boneless pork loin chops (about 1 pound), trimmed
• 3 tablespoons rice vinegar
• 2 tablespoons avocado oil
• 1 tablespoon mayonnaise
• 1 teaspoon grated fresh ginger
• ⅛ teaspoon salt
• 5 cups shredded cabbage
• 2 cups sliced snow peas
• 1 cup sliced red bell pepper
• 2 scallions, sliced

Directions

1. Preheat oven to 450°F. Coat a wire rack with cooking spray and place it on a large rimmed baking sheet.

2. Whisk 2 tablespoons miso, egg, hot sauce (if using) and ¼ teaspoon pepper in a shallow dish. Place panko in a second shallow dish. Coat each pork chop with the miso mixture and then dredge in the panko. Place the chops on the wire rack and coat both sides with cooking spray. Bake until just cooked through, 15 to 18 minutes.

3. Meanwhile, whisk vinegar, oil, mayonnaise, ginger, salt, the remaining 1 tablespoon miso and the remaining ¼ teaspoon pepper in a large bowl. Add cabbage, snow peas, bell pepper and scallions and toss to coat well. Serve the pork chops with the slaw.

Email to a friend | Print this recipe | Back