Crispy Sesame-coated Pork Shallots Chops


Pork chops with sesame crust and crispy shallots! Quick and easy meal on weekdays. Serve with a quick spinach salad.

I love these crispy sesame-coated pork chops, and when I put them on a fresh spinach salad, they become a complete meal.

I sometimes make an extra chop just for lunch the next day. Heaven!

If you find thin cutlets on the market, take them. They cook so fast that you can prepare this whole meal in about half an hour.#

But unfortunately, sometimes the best plans go wrong, like the day I decided to do them. My usual thin cutlets were not available, so I bought bone-in cutlets. The butcher volunteered to butterfly the chops and smack them flat for me, but I decided to do it myself to see how long it would take.

And the Answer is…not as long as I thought. It adds about 10 minutes to the total preparation time. Look at the instructions and photos in the recipe below to see how easy it is when you find yourself in the same Situation.

Nevertheless, if time is running out, as is often the matter in the middle of the week, look for thin cutlets, or ask the butcher at the meat counter to cut you part of a boneless pork loin.

I would prefer that you spend your time preparing the crispy shallots that, in my opinion, are essential for this dish. They are a Vietnamese staple and add a touch of flavor and crunch when you put on those pork chops or whatever you like – no different from bacon pieces!


For the Dressing,:

  • 6 tablespoons Of Water
  • 2 tablespoons rice vinegar
  • 2 tablespoons red miso paste
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons of honey
  • 2-inch piece of fresh ginger, peeled and finely chopped
  • 1 small garlic clove, finely chopped
  • 2 tablespoons Olive Oil
  • 1 tablespoon toasted sesame oil

For the crispy shallots:

  • 1/2 Cup Vegetable Oil
  • 4 shallots

For the Pork:

  • 2 large eggs
  • 1 1/2 cups Panko breadcrumbs
  • 1/2 cup sesame seeds
  • 1 teaspoon salt
  • Ground black pepper, to taste
  • 4 boneless pork chops or 8 thin boneless chops (about 1 1/4 pounds)
  • 4 large handfuls (6 ounces) baby spinach leaves
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