Categories: Meals

Ingredients

• 4 boneless pork chops
• Kosher salt and black pepper
• 1/4 cup all-purpose flour
• 2 large eggs
• 2 tsp toasted sesame oil
• 1 3/4 cups panko
• 2 tsp vegetable oil, plus more for frying
• 2 tbsp. rice vinegar
• 4 tsp white miso paste
• 5 oz. packaged mixed baby spinach and arugula
• 3 carrots, grated
• 1 cup assorted cherry tomatoes, halved

Directions

1. Pound the pork chops with a meat mallet or heavy skillet until about 1/4 inch thick; season with salt and pepper. Put the flour in a shallow baking dish. Whisk the eggs, 1/2 tsp sesame oil and a pinch each of salt and pepper in a second dish. Put the panko in a third dish. Working with 1 chop at a time, coat in the flour and then dip in the egg, shaking off any excess; firmly press both sides in the panko.

2. Heat about 1/2 cup vegetable oil in a large nonstick skillet over medium-high heat until very hot. Working in batches, fry the chops, turning once, until browned and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined plate to drain; season with salt.

3. While the chops cook, whisk the vinegar, miso, 2 tsp vegetable oil and the remaining 1 1/2 tsp sesame oil in a large bowl until smooth. Add the greens, carrots, and tomatoes and toss; season with salt and pepper. Serve with the pork chops.

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