5.0 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 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!
Cup of Yum
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
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
% 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.