Japanese Tonkatsu (Pork Chops)

READY IN: 35mins
Recipe by Lalaloob

Lovely, tasty, and worth all the new ingredients

Top Review by BarbryT

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.

Ingredients Nutrition


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