Tonkatsu Pork Chop
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
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Servings
4 servings
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Calories
541 kcal
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Course
Main Course
Tonkatsu Pork Chop
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Want to know how to make the CRUNCHIEST Tonkatsu pork chop recipe in 20 minutes?! This recipe will show you the secrets to do just that!
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Ingredients
Tonkatsu Sauce
- 1/4 cup ketchup
- 3 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1/4 teaspoon sugar
- 1 teaspoon white sesame seeds
Katsu:
- 2 boneless pork loins
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 oz cabbage shredded, optional for serving
Flour Coating:
- 1 large egg
- 3 tablespoons milk
- 1/4 cup flour
- 1 cup panko breadcrumbs
Instructions
- In a small bowl, combine Tonkatsu sauce ingredients. Set aside.
- Slice through the pork fat on the side of the pork loins to prevent curling during cooking. Make the cuts about 1/2 inch apart from each other. Then, use the back of a knife to pound the pork loins to tenderize and flatten the meat into an even surface. It should be about ¾ inches thick.
- Season the meat with salt and pepper on both sides.
- In a large bowl, combine egg, milk, and flour until it’s a smooth thick consistency, similar to a thick pancake batter. If it’s too thin, add a little flour at a time to thicken it. If the batter is too thin it’ll make the panko soggy.
- Pour panko breadcrumbs on a large plate.
- Dip pork loin in the batter then in the panko one at a time. Press the panko into the pork loin to ensure it’s fully coated and the breadcrumbs stick.
- Heat a large skillet or wok on medium-high heat. Add enough oil to deep or shallow fry and wait until it’s very hot. You can test it by sprinkling in a little panko into the oil. The breadcrumbs should float within 5 seconds. Add in pork loin and cook for 3 - 5 minutes per side, or until it’s golden and crispy on each side and cooked through.
- Serve with shredded cabbage, hot steamy rice, and Tonkatsu sauce. Enjoy!
Notes
- Ensure even frying & every bite is crunchy by following two key steps.
- Cuts on Fat Edges: Prevent fat from curling by making small cuts along the pork loin's fat, keeping it flat during cooking.
- Tenderize and Flatten: Use the back of a knife to pound the pork, tenderizing the meat and creating an even surface for all-around crispiness.
Nutrition Information
Show Details
Serving
150g
Calories
541kcal
(27%)
Carbohydrates
47g
(16%)
Protein
58g
(116%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
219mg
(73%)
Sodium
1562mg
(65%)
Potassium
1262mg
(36%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
193IU
(4%)
Vitamin C
13mg
(14%)
Calcium
88mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Serving | 150g | |
| Calories | 541kcal | 27% |
| Carbohydrates | 47g | 16% |
| Protein | 58g | 116% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 219mg | 73% |
| Sodium | 1562mg | 65% |
| Potassium | 1262mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 13mg | 14% |
| Calcium | 88mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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