Japanese Tonkatsu (Pork Chops) - cooking recipe

Ingredients

1 tablespoon Dijon mustard
1 tablespoon soy sauce
1 tablespoon mirin or 1 tablespoon honey
2 teaspoons rice vinegar
4 boneless pork chops
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper, mixed
flour (for dredging)
2 large eggs, lightly beaten in a wide bowl
2 cups panko breadcrumbs
1/4 cup corn or 1/4 cup grapeseed oil
2 cups finely shredded cabbage
lemon wedge, for garnish

Preparation

Whisk first four ingredients in small measure until combined; set sauce aside.
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.
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.
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.