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Panko-Crusted Pork Chops
ginger-soy sauce / Asian wilted greens

Active: 35 min Total: 35 min

A crust of panko (Japanese) breadcrumbs makes these pork chops crunchy on the outside and retains moisture on the inside. We add garlic Asian greens and a quick ginger-soy sauce for a great combination of flavors.

Tags

Ingredients

Servings:
4
Metric
Panko-Crusted Pork Chops:
  • 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
Asian Wilted Greens:
  • 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-Soy Sauce:
  • 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Pork - Tenderize with a fork and season with some salt and pepper. (Can be done up to 1 day ahead)
  2. Prepare breading dishes - Whisk eggs in one baking dish. Combine panko, salt and pepper in another baking dish.
  3. Chinese kale / Garlic / Ginger - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. 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).
  2. 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.
  3. 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.
  4. Serve pork chops with ginger-soy sauce over the top and greens on the side and enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (110)
Gluten-free (7)
Paleo (11)
Vegetarian (25)

67 reviews

Loved the pork chops! Made rice and lemon green beans instead of the kale. The sauce was great on the pork chops and the rice. Will definitely make this again.

By: Barbie
Posted: Nov 02, 2017
Diet: Original
0 Helpful

Sauce was tasty and pork chops (which we broiled instead for more crunch) were yummy as expected. Not a big fan of the veggie - found it a little bitter - probably would have liked baby bok choy better.

By: Danica
Posted: Jan 30, 2017
Diet: Original
0 Helpful

Great flavor for the pork and sauce, definitely husband approved. I ended up with an uneven fry to my chops, but that was just my inexperience. Next time I will start the veggies in the middle of cooking the pork so they don't get overdone. I served with a little brown rice for a palate cleansing starch and to soak up the tasty sauce on the plate.

By: Amanda
Posted: Aug 23, 2016
Diet: Original
0 Helpful

Sauce was terrific. Did not make the Kale (don't like). Had wilted spinach salad instead. Good substitute. Maybe quinoa the next time.

By: Emilia
Posted: Jun 14, 2016
Diet: Original
0 Helpful

I felt it was missing a carb so I added quinoa and I loved it. So much flavour it was a real treat!

By: Taryn
Posted: Jun 01, 2016
Diet: Paleo
0 Helpful

Pork chops were excellent and stayed moist. The sauce was amazing!!

By: Kimberley
Posted: Mar 11, 2016
Diet: Original
0 Helpful