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Tonkatsu Pork Chop
5 from 3 votes

Tonkatsu Pork Chop

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 541 kcal
Course: Main Course
Cuisine: Asian, Japanese

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 pork loin boneless
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 oz cabbage shredded, optional for serving
Flour Coating:
  • 1 egg large
  • 3 tablespoons milk
  • 1/4 cup flour
  • 1 cup panko breadcrumbs

Instructions

    Cup of Yum
  1. In a small bowl, combine Tonkatsu sauce ingredients. Set aside.
  2. 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.
  3. Season the meat with salt and pepper on both sides.
  4. 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.
  5. Pour panko breadcrumbs on a large plate.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 541

% 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.