Panko-Breaded Fried Pork Chops - cooking recipe

Ingredients

2 tbsp vegetable oil, plus extra for frying
4 tbsp sesame seeds
2 tbsp white wine vinegar
100 ml orange juice
3 tbsp light soy sauce
400 g white cabbage, shredded
1 None red pepper, de-seeded and sliced
200 g plums, stoned and chopped
3 tbsp light muscovado sugar
2 tbsp Worcestershire sauce
100 ml vegetable stock
5 tbsp tomato ketchup
200 g long grain rice
4 None pork cutlets, each about 160g
2 tbsp plain flour
1 medium egg
50 g panko crumbs

Preparation

Heat the 2 tbsp oil in a frying pan and fry the sesame seeds until golden. Drain half the seeds and set aside. Add the vinegar, orange juice and soy sauce to the pan. Stir well and remove from the heat. Stir in the cabbage and pepper, mix together well and leave to cool.
To make the plum sauce, place the plums, sugar, Worcestershire sauce, stock and ketchup in a saucepan and cook gently until the plums have softened. Cook the rice in a separate pan of boiling salted water.
Season the pork with salt and pepper and coat with the flour. Beat the egg in a shallow bowl and pour the panko crumbs onto a plate. Coat the pork in the egg and then the crumbs.
Heat the oil in a frying pan and cook the pork gently for 3-4 minutes on each side until golden brown and cooked through.
Drain the rice and transfer to a serving bowl. Sprinkle with the reserved sesame seeds. Thickly slice the pork and arrange over the cabbage salad on serving plates. Serve with the plum sauce and rice.