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.
- 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 See How It's Made
- 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.