Ingredients

The following ingredients have 4 Servings
  • 1/4 cup ketchup
  • 2 tablespoons packed brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 package (14 oz) tricolor coleslaw mix
  • 2 green onions, thinly sliced on the bias
  • 3/4 cup Annie’s™ organic Asian sesame dressing (from 8-oz bottle)
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 egg
  • 1 tablespoon soy sauce
  • 3/4 cup Progresso™ plain panko crispy bread crumbs
  • 4 thin (3/4-inch) boneless pork loin chops (1 lb), trimmed
  • 1 1/2 cups canola oil
  • Cooked white rice, if desired

Instruction

  • In small bowl, mix Sauce ingredients; set aside. In large bowl, mix Slaw ingredients; set aside.
  • Place flour in medium bowl. In another medium bowl, beat egg and 1 tablespoon soy sauce. Place bread crumbs in shallow bowl or pie plate.
  • Dip pork chops into flour; shake off any excess flour. Dip pork into egg mixture, then dredge in bread crumbs. Discard any remaining flour, egg mixture and bread crumbs.
  • In 12-inch skillet, heat oil over medium-high heat until very hot. Reduce heat to medium. Cook pork chops in oil 4 to 7 minutes, turning once, until breading is golden brown and meat thermometer inserted in center reads at least 145°F. Serve pork with sauce, slaw and rice, if desired.