Prep 10 mins
Cook 15 mins
Tonkatsu is tasty, quick and easy to prepare, and fiercely popular... Think of this as the Japanese chicken nugget, only tastier! I like mine dipped in the delicious sauce and served over a simple white rice with crisp apple chunks folded in. A green alongside accompanies well for a full meal.
- 453.59 g pork tenderloin (boneless, fat removed, cut into ~3/4-inch chops)
- 177.44 ml panko breadcrumbs
- 1 egg
- 59.16 ml olive oil
- all-purpose flour (to coat, as described)
- 59.14 ml applesauce
- 59.14 ml ketchup
- 14.79 ml Worcestershire sauce
- 14.79 ml brown mustard
- 14.79 ml rice vinegar
- Combine applesauce, ketchup, Worcestershire, mustard, and vinegar in medium saucepan and bring to a boil, stirring constantly. Remove from heat and allow to cool.
- Bread pork: dredge in flour, shake excess, dip in egg, drain excess, press into panko.
- Add 3 T. of oil to large skillet over medium heat. Cook pork for ~5 minutes each side, until golden brown. Add reserved oil to pan prior to flipping pork.
- Remove golden brown and delicious chops from pan and allow to rest for 3 minutes before cutting into strips ~1-1 1/4 inches wide. Serve immediately with sauce.
The review is based solely on the sauce recipe. This was very good, but I doctored it up a little, trying to get to a taste I had in my mind. Added a little brown sugar, and some apple cider vinegar. Hubby loved it!