Panko breadcrumbs and a high-heat oven lend satisfying crispiness to pork chops without frying.
Place panko in a second shallow dish.
Coat each pork chop with the miso mixture and then dredge in the panko.
Place the chops on the wire rack and coat both sides with cooking spray.
Bake until just cooked through, 15 to 18 minutes.
Add cabbage, snow peas, bell pepper and scallions and toss to coat well.
Serve the pork chops with the slaw.
Tips
To make ahead: Refrigerate slaw for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
