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1.
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Position a rack close to the broiler and preheat to high.
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Halve the peppers lengthwise, remove the seeds and place the peppers, cut-side down, on a broiler pan.
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Broil the peppers, until the skins blister and char slightly, 5 to 7 minutes.
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Transfer to a bowl and cover and set aside to steam, about 5 minutes more.
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When cool enough to handle, rinse or scrape the skin off the peppers.
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Dice or slice the peppers.
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2.
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Toss the peppers in bowl with the cilantro, ginger, vinegar, and tk olive oil.
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Season with 1 teaspoon salt and some pepper.
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Set aside.
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3.
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Mix the mustard, brown sugar, and soy sauce in a small bowl.
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Put the breadcrumbs on a plate or shallow bowl.
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Lay the pork chops on the work surface, season with salt and pepper.
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Then brush chops on all sides with the mustard sauce.
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Dredge the pork chops in the panko until evenly coated.
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4.
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Pour about 1/4-inch vegetable oil in a large high-sided skillet, and heat over medium.
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When the oil is hot, but not smoking, add the pork chops (in batches, if needed).
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Cook until golden brown, turning once, about 2 to 3 minutes on each side.
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Drain chops on paper towels.
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Serve pork chops topped with the pepper relish.
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Calories: 481
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Total Fat: 36 grams
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Saturated Fat: 7 grams
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Total Carbohydrate: 15 grams
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Protein: 23 grams
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Sodium: 460 milligrams
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30
Cholesterol: 57 milligrams
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Fiber: 2 grams
