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Tonkatsu - Asian-Style Pork Chop

Tonkatsu - Asian-Style Pork Chop

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
SHIN98

SHIN98

This is using Panko, which is Japanese bread crumbs (really light and airy, more so than crackers), and thinly sliced boneless pork chops.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, mix together the eggs, milk, garlic, salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Place the panko crumbs in a shallow bowl.
  2. Rinse pork chops with water, then dip in the egg mixture. Coat with panko crumbs, dip in the egg mixture again, then coat with another layer of panko crumbs. Lay coated chops on a plate until the rest are finished. If you have time, let them set for about 10 minutes, and the coating will set very well. If you wish to freeze the chops, now is the time.
  3. When the oil is very hot, place pork chops into the pan, and fry for about 5 minutes on each side, until golden brown.
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Reviews

CookingCutie
80

CookingCutie

9/4/2007

The first time I made these chops they were okay, but with a couple of tweaks, these pork chops are terrific! The second time I prepared them, I seasoned the pork chops with garlic powder, salt, and pepper. I also cooked the chops at a lower temperature (medium high) to prevent burning. Finally, I served them with a sweet and slightly spicy sauce found here on allrecipes (1/2 cup orange marmalade, 1/4 cup Dijon mustard, 1/4 cup honey, and 1/4 teaspoon hot sauce). If you're using a thick cut pork chop, I suggest pounding it to make it thinner or placing the thick pork chops in the oven to finish cooking after browning. All in all, this recipe is a keeper. Thanks so much for sharing.

CHEFDOG
41

CHEFDOG

10/22/2007

My family's been making pork katsu as long as I can remember, so here's a tip since the recipe doesn't mention it: pound the meat! It makes all the difference in texture and tenderness. Serving tonkatsu sauce is a must as well.

Aspiring Chef Rita
38

Aspiring Chef Rita

8/1/2007

Incredible!!! I've been wanting to make this using the Panko crumbs which I've never used! I finally bought Panko crumbs on line and I will NEVER NEVER EVER go back to using regular breadcrumbs!!!! I've been expermenting with these crumbs now whenever breadcrumbs are called for and these Panko crumbs ROCK!!!! Thanks submitter! Update: Since discovering Panko crumbs I found a recipe for chicken on this site called Ashley's Chicken Katsu with Tonkatsu Sauce - It is also a 5 star+ recipe and the Tonkatsu sauce is also great with these pork chops. I've actually had these in a Japanese restaurant with the sauce!

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