The previous owner of my house subscribed to a really great little magazine called Sunset. When they moved out, they forgot to update the mailing address so now every so often I get this fun magazine in my mailbox. It is a lifestyle magazine with different themes for each subscription, and unlike many other magazines I have seen, they include the best recipes. When I saw a recipe for what looked like an Asian version of schnitzel, one of my favorite childhood foods, I knew I had to try it for our next Nurture Her Nature dinner.
I was happy with my choice. Then Lesley asked what we were having, and the only description I could find was “pork with Asian coleslaw.” It didn’t sound very appetizing at all and really not the fancy description you look for when making a nice meal. Luckily for the girls and I, Lesley still showed up. She’s a good sport.
She brought along with her the blue monster spray to exterminate Maddie’s blue monster problem. She and the girls had a seance of sorts to ask the fairies to give the spray magic, which seemed to have worked. They had fabulous fun with the magic ceremony, and even Riley was into it, though she did have to ask first if it was real. Maddie could not have loved it more and has been hunting blue monsters ever since.
To my surprise and delight, the dinner itself came together well and was much more appetizing than the description. Though the food is always second to the fun we have with these dinners.
- 2 pork chops
- 1/2 cup flour
- 2 eggs
- 1 1/4 cup panko
- 1/2 cup vegetable oil
- 1/2 head red cabbage
- 1/2 head green cabbage
- 2-3 carrots, shredded
- 3 green onions, sliced
- 3 tbsp ketchup
- 2 tbsp mayonnaise
- 1 tbsp Worcestershire sauce
- 1 tsp ground mustard
- 1 tsp sugar
- 1 tsp sesame oil
- 1 garlic clove, minced
- 1 tsp mustard powder
- 1 cup ketchup
- 1/4 cup worcestershire sauce
- 4 tsp soy sauce
- Chop both cabbages into thin slices.
- Mix together the sesame oil, garlic, sugar, mustard powder, Worcestershire sauce, mayonnaise and ketchup.
- Combine mayonnaise mixture, cabbages, carrots and green onion.
- Combine mustard powder, ketchup, Worcestershire sauce, and soy sauce.
- Use a whisk to smooth out any clumps.
- Set out one bowl for the flour, one bowl for the egg and one bowl for the panko crumbs.
- In a large frying pan heat the vegetable oil.
- Dip pork chop in the flour, then in the egg, and then in the panko being sure to thoroughly coat each side in each bowl.
- Brown the pork chop in the frying pan for approximately 5 minutes. Use your meat thermometer to be sure the pork is thoroughly cooked (160 degrees).
recipe adapted from Sunset Magazine