This meal was originally supposed to be an apricot pork stir fry. The birthday dinner for my dad had been postponed and I had a jar of apricot jam I had bought to make his favorite baked brie. C and I ended up meeting for lunch and we had Thai food, so I wasn't in the mood for a stir fry that evening, neither was he. So Panko Pork with Apricot Dipping Sauce was born. We'll call it the sweeter relative of Pork Things. Miss F devoured hers, but she preferred to dip hers in mustard. Crazy kid!
½ cup apricot jam
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 teaspoon Sriracha
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup Panko (Japanese breadcrumbs)
2 boneless center-cut pork chops, pounded to 1/8" thickness
3 tablespoons vegetable oil, divided
In a small saucepan, stir together the jam, mustard, soy sauce, vinegar and Sriracha. Heat over medium to bring to a simmer, about 2 to 3 minutes.
Whisk the egg in a medium bowl. Combine Panko, salt, and pepper on a large plate. Dip in egg mixture, then in Panko, pressing to adhere. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat and cook pork until golden brown and cooked through, about 2 minutes per side, adding 1 tablespoon vegetable oil after turning. Drain on paper towels. Serve the pork with the prepared apricot sauce.
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