Katsu-Style Pork

Ingredients

• 1 cup uncooked white rice
• 2 cups water
• ¹⁄₄ cup milk, your choice
• 2 tbsp light mayonnaise
• 3 tbsp Creamy Ranch Dip Mix, divided
• 2 tbsp all-purpose flour
• 1 cup panko breadcrumbs, or gluten-free breadcrumbs
• ¹⁄₄ cup vegetable oil
• 1 lb (450 g) thin cut boneless pork loin, 4 chops
• 4 cups shredded cabbage, red or green

Preparation

1. In Multipurpose Steamer, add rice and water. Top with tray; microwave uncovered, on high 16–18 min or until tender.
2. Meanwhile, in a bowl, whisk together milk, mayonnaise, and 1 tbsp dip mix. In another bowl, combine flour and remaining 2 tbsp dip mix. Place breadcrumbs in a third bowl.
3. In fry pan, heat oil over medium-high heat.
4. Dredge pork loins in flour, tapping off excess. Dip the pork in ranch mixture, followed by the breadcrumbs, pressing to help the crumbs stick.
5. Place pork in pan, cook about 2–3 min per side, until cooked through and browned. Work in two batches to avoid overcrowding the pan. Slice into thin strips once cooked.
6. Serve with 1⁄2 cup rice per serving (reserve remainder for use at a later date) and shredded cabbage.