Keep it simple with Good Housekeeping’s Skillet Suppers, a new collection of nutritious, easy-to-make recipes you can make right in your trusty cast-iron skillet. Packed with meals for every time of day, this is one book guaranteed to satisfy your craving. A skillet is your best friend when it comes to shallow-frying this crispy sesame pork.
Thanks to the skillet, you only need a fraction of the oil typically required to fry pork chops to perfection.
Tip: For perfectly crispy pork, test the oil temperature before frying. Drop in a breadcrumb; if it sizzles, the oil is hot enough.
- 3 tablespoons lower-sodium soy sauce
- 2 tablespoons brown sugar
- 1/3 cup panko breadcrumbs
- 2 tablespoons sesame seeds
- 1 large egg
- 4 thin boneless pork chops (about 1 pound total)
- 3 tablespoons canola oil
- 1 container (5 ounces) baby arugula
- 1 cup grape tomatoes, halved
- 1 cup shredded carrots
For the pork
In a small sauce pan, mix soy sauce and brown sugar until blended; heat to simmering over medium heat. Simmer for 2 minutes; cool.
On a medium plate, combine breadcrumbs and sesame seeds. In shallow bowl with fork, beat egg. Drip pork in egg, then coat with crumb mixture, pressing firmly so mixture adheres.
In 12-inch skillet, heat oil over medium-high heat until hot. Add pork; fry for 6 minutes or until cooked through, turning once. Drain on paper towels; cut into cubes.
In large bowl, toss arugula, tomatoes, carrots, and pork with soy reduction. Serve immediately.