Step 1

In a small saucepan, whisk together soy sauce and brown sugar. Heat to simmering on medium. Simmer for 2 minutes; cool.

Step 2

On a medium plate, combine panko and sesame seeds. In a shallow bowl, beat 1 egg. Dip pork chops in egg, then coat in panko mixture.

Step 3

In a 12-inch skillet, heat canola oil on medium-high until hot. Fry chops 3 minutes per side or until cooked (145 degrees F). Drain on paper towels; cut into cubes.

Step 4

In a large bowl, toss salad greens with grape tomatoes, carrots, and pork with soy reduction.