Panko-Crusted Pork Chops
ginger-soy sauce / Asian wilted greens
- Pork chops, bone-in or out - 4
- Eggs - 2
- Panko breadcrumbs - 1 cup
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Oil, cooking - 1 Tbsp
- Chinese kale (sub bok choy or broccolini) - 12 oz , chopped
- Garlic - 3 cloves , minced
- Oil, toasted sesame - 1 Tbsp
- Red pepper flakes (opt) - 1/2 tsp
- Water - 2 Tbsp
- Lemons - 1/2 , juice of
- Ginger, fresh - 2 inches , grated
- Honey - 1/4 cup
- Soy sauce, low-sodium - 1/4 cup
- Vinegar, rice - 1 Tbsp
- Fish sauce (opt) - 2 tsp
Heat a small saucepan over medium heat. Add the ginger, honey, soy sauce, vinegar and fish sauce and whisk to combine. Cook until sauce begins to simmer, 4 to 5 minutes. Transfer sauce to a bowl and return pan to heat (no need to wipe it out).
Add sesame oil and garlic to the hot pan and saute until garlic softens, ~2 minutes. Add red pepper flakes, water and kale. Cover tightly with a lid or foil and allow to simmer until greens are wilted, 4 to 6 minutes. (If using bok choy or broccolini instead of kale, cook until tender, which may take a few minutes more.) Drain liquid. Season with some salt and pepper and squeeze lemon juice over the top.
While greens are cooking, heat a skillet over medium-high heat. Add cooking oil. Dip pork chops into egg wash and then into panko. Add pork chops to the pan and cook on both sides until panko is golden brown and internal temperature is 145F (63C) degrees, 4 to 6 minutes per side (depends on thickness). Transfer pork to a cutting board and let rest for ~5 minutes before slicing.
Serve pork chops with ginger-soy sauce over the top and greens on the side and enjoy!