Whisk Dijon mustard, soy sauce, mirin and rice vinegar in small measure, until combined. Set sauce aside.
Season pork with salt and pepper. Dredge each chop in flour, until coated, then dip chops in eggs, then in breadcrumbs, pressing crumbs to adhere.
Heat oil in nonstick skillet over medium-high heat. When oil is hot, add pork. Cook one side 3 to 4 minutes, or until golden brown, then turn pork, cooking another 3 to 4 minutes, adjusting heat, if necessary, so chops cook but coating does not burn, or until golden brown and cooked through.
Divide cabbage among 4 plates. Drizzle a little sauce over cabbage, then top with a chop each. Serve with remaining sauce.
601 calories (41g protein, 45g carbohydrate, 28g fat) per serving
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