Panko-Crusted Pork Chops with Asian Slaw
Preheat oven to 450 degrees F. Coat a wire rack with cooking spray and place it on a large rimmed baking sheet.Advertisement
Whisk 2 tablespoons miso, egg, hot sauce (if using) and 1/4 teaspoon pepper in a shallow dish. Place panko in a second shallow dish. Coat each pork chop with the miso mixture and then dredge in the panko. Place the chops on the wire rack and coat both sides with cooking spray. Bake until just cooked through, 15 to 18 minutes.
Meanwhile, whisk vinegar, oil, mayonnaise, ginger, salt, the remaining 1 tablespoon miso and the remaining 1/4 teaspoon pepper in a large bowl. Add cabbage, snow peas, bell pepper and scallions and toss to coat well. Serve the pork chops with the slaw.
To make ahead: Refrigerate slaw for up to 3 days.
3 fat, 3 lean protein, 2 vegetable, 1/2 medium-fat protein