tonkatsu (fried pork chops) & sauce

★★★★★ 1 Review
diner524 avatar
By Lynn Dine
from Tampa, FL

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.

serves 4
prep time 20 Min
cook time 10 Min
method Pan Fry

Ingredients For tonkatsu (fried pork chops) & sauce

  • 4
    boneless pork loin chops (6 ounces each)
  • 3 Tbsp
    all-purpose flour
  • 1 Tbsp
    garlic salt
  • 2
    eggs
  • 2 c
    panko (japanese) bread crumbs
  • oil for deep-fat frying
  • SAUCE
  • 1/4 c
    ketchup
  • 2 Tbsp
    worcestershire sauce
  • 1 Tbsp
    sugar
  • 1 Tbsp
    reduced-sodium soy sauce
  • 2 tsp
    prepared hot mustard
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How To Make tonkatsu (fried pork chops) & sauce

  • 1
    Flatten 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.
  • 2
    In 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.
  • 3
    Meanwhile, in a small bowl, combine the sauce ingredients; serve with pork

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