Panko breadcrumbs and a high-heat oven lend satisfying crispiness to pork chops without frying. The miso-flavored chops pair with coleslaw, here updated with snow peas, red bell pepper and Asian flavors like ginger, to round out this healthy 400-calorie meal that's ready in under an hour.

Carolyn Casner
Source:, November 2017


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Coat a wire rack with cooking spray and place it on a large rimmed baking sheet.

  • 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.

Nutrition Facts

401.6 calories; protein 29.8g 60% DV; carbohydrates 24.9g 8% DV; exchange other carbs 1.5; dietary fiber 6.1g 25% DV; sugars 6.7g; fat 20.6g 32% DV; saturated fat 3.9g 19% DV; cholesterol 105mg 35% DV; vitamin a iu 1394.2IU 28% DV; vitamin c 86.2mg 144% DV; folate 78mcg 20% DV; calcium 112.1mg 11% DV; iron 3.3mg 18% DV; magnesium 50.1mg 18% DV; potassium 623.5mg 18% DV; sodium 704.3mg 28% DV; thiamin 0.6mg 56% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This was a winner. Fairly easy for a weeknight. The slaw was very tasty. The panko crust was delicious! Read More