Crispy Pork Chops with Cabbage Slaw
To quickly and easily flatten pork chops, place them in a large resealable bag, then gently pound them with a rolling pin or heavy skillet to a 1/2" thickness.
Nutrition
Calories: 460 kcalCarbohydrates: 41 gProtein: 49 gFat: 12 gSaturated Fat: 2.5 gCholesterol: 190 mgSodium: 430 mgFiber: 6 gSugar: 7 g
Ingredients
- 1 1/2 cups Hannaford Panko Crispy Breadcrumbs
- 1/2 tsp. Hannaford Garlic Powder
- 1 Tbsp. olive oil
- 2 Hannaford Large Brown Eggs
- 1 Tbsp. Hannaford Dijon Mustard
- 4 boneless center-cut pork chops, trimmed and pounded 1/2" thick
- Salt and pepper
- 1 Tbsp. red or white wine vinegar
- 2 tsp. Hannaford Reduced Sodium Soy Sauce
- Pinch sugar
- 1/2 head red cabbage cored and sliced very thin
- 1 cup Hannaford Matchstick Carrots
- 3 scallions sliced thin
Instructions
- 1. Center a rack in oven and heat to 400 degrees.
- 2. Combine breadcrumbs and garlic powder on a baking sheet and drizzle with 2 teaspoons oil. Mix with hands until oil is incorporated, then transfer to oven and toast, stirring once, until breadcrumbs are golden brown, 6 to 8 minutes. Transfer to a shallow bowl and let cool 5 minutes; set a wire rack in baking sheet and coat lightly with cooking spray.
- 3. Whisk eggs and mustard in a separate shallow bowl; season pork chops with salt and pepper. Working with one pork chop at a time, dip pork in egg mixture, letting excess drip off, then dredge in cooled breadcrumbs, pressing lightly to adhere. Transfer chops to prepared rack and bake until centers register 145 degrees, about 20 minutes.
- 4. Meanwhile, whisk vinegar, soy sauce, sugar, and remaining 1 teaspoon oil in a large bowl. Add cabbage, carrots, and scallions and toss until combined; season with salt and pepper to taste.
- 5. Divide pork and slaw among four plates and serve.
- Source: Hannaford fresh Magazine, May - June 2019