Japanese Tonkatsu (Pork Chops)

Name: Japanese Tonkatsu (Pork Chops)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon Dijon mustard; 1 tablespoon soy sauce; 1 tablespoon mirin or 1 tablespoon honey; 2 teaspoons rice vinegar; 4 boneless pork chops; 1/2 teaspoon salt; 1/2 teaspoon fresh ground pepper, mixed; flour (for dredging); 2 large eggs, lightly beaten in a wide bowl; 2 cups panko breadcrumbs; 1/4 cup corn or 1/4 cup grapeseed oil; 2 cups finely shredded cabbage; lemon wedge, for garnish

Submitted by Lalaloob

"Lovely, tasty, and worth all the new ingredients"

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photo by BarbryT

Ready In:: 35mins
Ingredients:: 13
Serves:: 4

ingredients

1 tablespoon Dijon mustard
1 tablespoon soy sauce
1 tablespoon mirin or 1 tablespoon honey
2 teaspoons rice vinegar
4 boneless pork chops
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon fresh ground pepper, mixed
flour (for dredging)
2 large eggs, lightly beaten in a wide bowl
2 cups panko breadcrumbs
¹⁄₄ cup corn or 1/4 cup grapeseed oil
2 cups finely shredded cabbage
lemon wedge, for garnish

directions

Whisk first four ingredients in small measure until combined; set sauce aside.
Season pork chops (preferably 3/4" thick) with salt and pepper mixture. Dredge each chop in flour, until coated, then dip chops in eggs and then in breadcrumbs, pressing crumbs to adhere.
Heat oil in large nonstick skillet over medium-high heat. When oil is hot, add pork. Cook first side 3 to 4 minutes, or until golden brown. Turn pork, and cook second side 3 to 4 minutes, adjusting heat, if necessary, so chops cook rapidly but coating does not burn, or until golden brown and cooked through.
Make a mound of cabbage on each of 4 plates. Drizzle cabbage with a bit of sauce, then top with a chop. Serve with lemon wedges and remaining sauce.

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Reviews

Really good! A truly wonderful treatment of pork chops. I was a bit surprised...and pleased... because the Tonkatsu I have had in restaurants has always been really, REALLY thin. I did beat the pork chops for this recipe ...some. Not thin... medium I guess. The sauce is quite good. The pork chops prepared this way would make a superb sandwich, with a bit of mayonnaise and dill pickle slices or relish. I confess I steamed (for only two minutes!) finely shredded cabbage for the base. I LOVE cabbage. Cooked and raw. I also confess I think I was wrong to cook it for this dish. This definitely is a "make again" for me! I am glad you posted this, Lalaloob.

BarbryT
Wish I could give this 4.5 stars! This tasted really really good, not super greasy, and I would make it again, just for the sauce. Well written recipe, and fairly fast for a breading type recipe. Picky picky DD gobbled hers up and was looking for more. I will be making this again and often - only I am going to double the sauce amount so that I can use it as a "dressing" for the cabbage. YUM! Thanks for a great recipe.

CraftScout
My first time using panko instead of regular bread crumbs, but it won't be my last! It cooks up nice and crispy. The sauce for these pork chops was tangy and tasty - just sweet enough for balance. The cabbage is a nice addition to the mix. Thanks for posting!

patti k.

RECIPE SUBMITTED BY

Lalaloob

I am all about entertaining, good food, great people, lovely music to suit the moment, the whole enchilada. Reading recipes when I am at a loss as to what to do, makes me happy. Love to walk, swim for hours, slow dance, salsa, ski when I am out West, and cherish family and friends.

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