Lovely, tasty, and worth all the new ingredients
Make and share this Japanese Tonkatsu (Pork Chops) recipe from Food.com.
- 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
- 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.
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.
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.
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!