tonkatsu (fried pork chops) & sauce
A recipe I found on the "Taste of Home" website and here is what is stated: My dear friend, Junie Obi, shared the recipe for these breaded pork cutlets years ago. Her mom owned a food stand and served this traditional dish.—Yuko Shibata, Monterey Park, California. Posting for the Japan portion of the Culinary Quest.
prep time
20 Min
cook time
10 Min
method
Pan Fry
yield
4 serving(s)
Ingredients
- 4 - boneless pork loin chops (6 ounces each)
- 3 tablespoons all-purpose flour
- 1 tablespoon garlic salt
- 2 - eggs
- 2 cups panko (japanese) bread crumbs
- - oil for deep-fat frying
- SAUCE
- 1/4 cup ketchup
- 2 tablespoons worcestershire sauce
- 1 tablespoon sugar
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons prepared hot mustard
How To Make tonkatsu (fried pork chops) & sauce
-
Step 1Flatten pork chops to 1/4-in. thickness. In a shallow bowl, combine flour and garlic salt. In a separate shallow bowl, whisk eggs. Place bread crumbs in a third bowl. Coat pork with flour mixture, then dip in eggs and coat in crumbs.
-
Step 2In an electric skillet, heat 1/4 in. of oil to 375°. Fry pork chops for 2-3 minutes on each side or until crisp and juices run clear. Drain on paper towels.
-
Step 3Meanwhile, in a small bowl, combine the sauce ingredients; serve with pork
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