Ingredients
Method
Working one at a time, place four 6-oz. boneless pork chops between 2 sheets of plastic wrap. Using a meat mallet, rolling pin, or heavy skillet, pound to ¼" thick. Season on both sides with kosher salt.
Place ½ cup all-purpose flour in a shallow bowl. Lightly beat 2 large eggs in another shallow bowl to blend. Place 2 cups panko in a third shallow bowl; season each with salt. Working one at a time, dredge pork in flour, shaking off excess, then dip in egg, letting excess drip back into bowl. Dredge in panko, pressing to adhere. Transfer to a baking sheet.
Separate dark green parts from 5 scallions and thinly slice; set aside. Thinly slice white and pale green parts. Transfer 10 oz. Napa cabbage kimchi to a cutting board, leaving liquid behind in jar. Finely chop (you should have about 1 cup). Combine kimchi, white and pale green parts of scallions, and ½ medium head of red cabbage, thinly sliced, in a large bowl. Add 2 Tbsp. unseasoned rice vinegar, 1 tsp. sugar, and 1 Tbsp. kimchi liquid to slaw and toss to coat; season with salt.
Pour vegetable oil into a large skillet to come ¼" up sides and heat over medium-high. Working in batches, cook pork until golden brown and crisp, about 2 minutes per side. Transfer to a wire rack set in a baking sheet.
Whisk together ½ cup mayonnaise and 1 Tbsp. gochujang (Korean hot pepper paste) in a small bowl.
Divide slaw among plates. Slice pork; arrange over. Drizzle with spicy mayonnaise; top with reserved dark green scallion parts.