Use Japanese panko to coat the pork chops for the nice crispy texture. I had the purple cabbage cole slaw I made the other day on the side. The sauce has more of the fragrant shiso leaves as well as the pickled plum.
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| Specks of shiso in the sauce |
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| They make great sandwiches, too! |
6 sliced pork chops
Flour for dredging
2 eggs, beaten
4 cups panko
Salt and pepper
Pickled Plum Aioli:
3 Tbsp mayonnaise
1 tsp pickled plum paste
1/4 cups fresh shiso leaves
1 tsp sake
1/2 Tbsp agave nectar
1 tsp lemon juice
Salt and pepper the pork. Lay a few leaves of shiso on each pork cutlet and dredge them with flour. Dip them in beaten eggs and coat with panko. Fry them in canola oil.
For the aioli, blend all the ingredients and blend well in blender. Adjust the amount of pickled plum since they can be very salty. I think the sauce goes better with the pork if it's not too salty. Balance it with agave nectar and see what you like.
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I'm gonna leave work early for this!!
ReplyDeleteLooks good!! I like to join you!!
DeleteYuko
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