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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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BarbryT December 07, 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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CraftScout May 02, 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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pattikay in L.A. April 24, 2007
Japanese Tonkatsu (Pork Chops)