Ingredients

• 1/2 cup rice wine vinegar
• 1/4 cup fish sauce
• 2 tablespoons light brown sugar
• 10 mint leaves, chiffonade
• 2 daikon radishes, julienned
• 2 scallions, thinly sliced on the bias
• 1 medium cucumber, small diced
• 1 clove garlic, minced
• 1 Fresno chile, brunoised
• 1/2 cup finely chopped fresh cilantro
• 2 cups all-purpose flour
• Salt
• 2 eggs, whisked together
• 1 1/2 cups panko breadcrumbs
• 1/2 cup shredded coconut
• Two 6-ounce center-cut boneless pork chops (1 1/2-inches thick), butterflied and pounded
• Olive oil

Instructions

1. For the dressing: Wisk together the rice wine vinegar, fish sauce and brown sugar in a small bowl and set aside.
2. For the relish: Combine the mint, daikon, scallion, cucumber, garlic, chile and cilantro in a medium bowl. Pour the dressing on top and stir together. Let rest while cooking the pork chops.
3. For the pork chops: Place the flour and some salt in one bowl, eggs in another, and the panko and coconut in another. Dredge the pork chops in the flour, then the egg, and then the panko mixture. Repeat with other pork chop.
4. Heat some olive oil in a medium saute pan over medium-high heat. When hot, fry the pork chops until golden brown on both sides and 145 degrees F at the center, 7 to 10 minutes per side. Remove from the pan and rest for about 5 minutes.
5. Serve the pork chops alongside the relish.