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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whisk first four ingredients in small measure until combined; set sauce aside. | 2. Season pork chops (preferably 3/4" thick) with salt and pepper mixture. Dredge each chop in flour, until coated, then dip chops in eggs and then in breadcrumbs, pressing crumbs to adhere. | 3. Heat oil in large nonstick skillet over medium-high heat. When oil is hot, add pork. Cook first side 3 to 4 minutes, or until golden brown. Turn pork, and cook second side 3 to 4 minutes, adjusting heat, if necessary, so chops cook rapidly but coating does not burn, or until golden brown and cooked through. | 4. Make a mound of cabbage on each of 4 plates. Drizzle cabbage with a bit of sauce, then top with a chop. Serve with lemon wedges and remaining sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dijon mustard	1	tablespoon		-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
mirin	1	tablespoon		-	-	-	-
rice vinegar	2	teaspoons		-	-	-	-
pork chop	4		boneless	3284.0127	664.7858	107.2294	21.4096
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground mixed	0.3104	0.07200000000000001	0.0133	0.0026
flour				-	-	-	-
egg	2			143.0	0.72	12.56	9.51
panko breadcrumb	2	cups		-	-	-	-
corn	1/4	cup	grapeseed	31.175	6.7788	1.1854	0.4894
cabbage	2	cups	shredded	44.5	10.324000000000002	2.2784	0.17800000000000002
lemon wedge				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.