Japanese Pork Chop With Teriyaki Glaze

• 4 None boneless pork chops
• 1/2 cup flour, seasoned with salt and pepper
• 2 None eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup chicken stock
• 1/3 cup teriyaki sauce
• 1/3 cup mirin
• 1 tbsp brown sugar
• None None Oil, for shallow-frying
• None None Snow pea sprouts, to serve

1. Dust pork chops in seasoned flour, shaking off excess.
2. Dip pork chops into egg then coat in breadcrumbs, pressing firmly. Place on a tray; refrigerate 15 mins.
3. Meanwhile, combine stock, teriyaki sauce, mirin and brown sugar in a small saucepan. Bring to a boil on high heat . Reduce heat to low; simmer 8-10 mins, until thickened slightly.
4. Heat enough oil for shallow-frying in a large skillet on medium heat. Cook pork 3-4 mins each side, until golden and cooked through. Drain on paper towels. Cut pork into strips.
5. Serve with rice and teriyaki glaze. Top with snow pea sprouts.

pork chops, flour, eggs, breadcrumbs, chicken stock, teriyaki sauce, mirin, brown sugar, oil, sprouts

Taken from recipes-plus.com/api/v2.0/recipes/27226 (may not work)