- 2 bell peppers (1 red and 1 yellow)
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon finely grated fresh ginger
- 1 tablespoons white wine vinegar
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 tablespoons Dijon mustard
- 1 tablespoon dark brown sugar
- 1 teaspoon soy sauce
- About 1 1/2 cups panko (Japanese breadcrumbs)
- 4 bone-in thin pork chops (about 1/4-inch thick)
- Vegetable oil, for frying
1. Position a rack close to the broiler and preheat to high. Halve the peppers lengthwise, remove the seeds and place the peppers, cut-side down, on a broiler pan. Broil the peppers, until the skins blister and char slightly, 5 to 7 minutes. Transfer to a bowl and cover and set aside to steam, about 5 minutes more. When cool enough to handle, rinse or scrape the skin off the peppers. Dice or slice the peppers.
2. Toss the peppers in bowl with the cilantro, ginger, vinegar, and tk olive oil. Season with 1 teaspoon salt and some pepper. Set aside.
3. Mix the mustard, brown sugar, and soy sauce in a small bowl. Put the breadcrumbs on a plate or shallow bowl. Lay the pork chops on the work surface, season with salt and pepper. Then brush chops on all sides with the mustard sauce. Dredge the pork chops in the panko until evenly coated.
4. Pour about 1/4-inch vegetable oil in a large high-sided skillet, and heat over medium. When the oil is hot, but not smoking, add the pork chops (in batches, if needed). Cook until golden brown, turning once, about 2 to 3 minutes on each side. Drain chops on paper towels. Serve pork chops topped with the pepper relish.
Nutrition Info (per serving):
Total Fat: 36 grams
Saturated Fat: 7 grams
Total Carbohydrate: 15 grams
Protein: 23 grams
Sodium: 460 milligrams
Cholesterol: 57 milligrams
Fiber: 2 grams