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    You are in: Home / Recipes / Japanese Tonkatsu (Pork Chops) Recipe
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    Japanese Tonkatsu (Pork Chops)

    Japanese Tonkatsu (Pork Chops). Photo by BarbryT

    1/1 Photo of Japanese Tonkatsu (Pork Chops)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Lalaloob's Note:

    Lovely, tasty, and worth all the new ingredients

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    Units: US | Metric


    1. 1
      Whisk first four ingredients in small measure until combined; set sauce aside.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:

    • on December 07, 2007


      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.

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    • on May 02, 2007


      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.

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    • on April 24, 2007


      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!

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    Nutritional Facts for Japanese Tonkatsu (Pork Chops)

    Serving Size: 1 (321 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 561.2
    Calories from Fat 165
    Total Fat 18.4 g
    Saturated Fat 6.0 g
    Cholesterol 216.9 mg
    Sodium 1133.6 mg
    Total Carbohydrate 43.9 g
    Dietary Fiber 3.7 g
    Sugars 5.1 g
    Protein 51.6 g

    The following items or measurements are not included:

    rice vinegar

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