Crispy Sesame Pork Chops with Wilted Napa Cabbage Salad

Do ahead: Tenderize, then brine the pork: Lay pork on cutting board and cover with-plastic wrap, then hit with mallet until about 120% of original circumference (ie lightly smashed). Submerge to bowl or bag of salted water (ratio: about 1 Tbls salt per cup water). Refrigerate for 30-60 minutes. Finally, fully rinse and pat dry (don’t skip this or the pork will be very salty). Then follow recipe as described.

Very good, though I think I'll need to add a sauce if I'm going to make it again. My family prefers some type of sauce or topping. Making the thing takes up a lot of space and dishes, but if you don't mind that ...

This was OK. I don't usually fry anything, the pork was rather bland and tough, the texture may have been the meat itself. The maps Cabbage had good flavor and would make a quick, easy, and lite side dish.

The pork was quite good as-is. The cabbage should probably sit in the fridge overnight to get the flavors to saturate; it could probably also use some salt in the wilting phase, as it was somewhat bland when eating right after preparing it.

Amazing! This took a little more prep than I like, but I'm really glad I tried it. It was a huge hit! The chops were juicy with an awesome crispy crunch from the breadcrumbs, and the salad was surprisingly yummy too! This is definitely going into rotation!