Tonkatsu (Japanese Fried Pork Chops)
Tonkatsu is a Japanese dish consisting of a breaded and deep-fried pork cutlet. Boneless pork chops are breaded with panko crumbs, then shallow fried until golden and crispy. The Bull Dog Sauce is easy to make and a delicious sauce to dip each fork full of pork into. The crispy cabbage and cooked rice makes a lovely Japanese dinner at home.
Servings 2
Calories 937kcal
Equipment
Ingredients
- 1 cup green cabbage shredded
For the breading:
- 3 tablespoons all-purpose flour
- 1 large egg
- 1¾ cups panko bread crumbs
For the pork:
- 2 6-ounce boneless pork chops ¾ inch thick
- ½ teaspoon kosher salt
- ⅔ cup vegetable oil for frying
Side Dish:
- 2 cups Jasmine Rice cooked
Garnish:
- Lemon wedges
- Soy sauce
- Prepared wasabi paste or Japanese mustard
Bull Dog Sauce (Optional)
- ⅓ cup Worcestershire Sauce
- ⅓ cup ketchup
- ¼ cup molasses Do not use blackstrap molasses here, as it is too bitter.
- 1 tsp garlic powder
- ¼ tsp kosher salt
- ¼ tsp ground cinnamon
- ¼ tsp ground pepper
- pinch ground cloves
Instructions
For the cabbage:
- Place cabbage in salad spinner basket.
- Add single layer of ice cubes to salad spinner bowl. Set basket on top of ice and add cold water to cover cabbage. Let sit until cabbage is cold and crisp, 10 minutes. Drain cabbage and spin until very dry. Cover and refrigerate until ready to use. (Cabbage can be prepared up to 3 hours in advance.)
For the pork:
- Place flour in medium bowl. Beat eggs in second medium bowl until no streaks remain. Spread panko in even layer over 1 half of 13 by 9-inch baking dish. Set wire rack in rimmed baking sheet. Invert loaf pan onto center of rack.
- Place pork chops on cutting board.
- Working with 1 chop at a time, and starting at 1 end of chop, insert paring knife at 45-degree angle through fat cap to create ¼-inch slit, pushing knife through until you reach cutting board (do not cut from edge to edge). Repeat around perimeter of fat cap, spacing slits ¾ inch apart.
- Sprinkle chops all over with salt.
- Dredge chops thoroughly in flour, shaking off excess and returning to cutting board. Use your hand to dip 1 chop in egg and allow excess to drip back into bowl to ensure very thin coating. Place chop on top of panko and, using your other hand, cover pork with crumbs, pressing firmly so crumbs stick to all sides. Return to cutting board. Repeat with remaining chop, tilting dish to rearrange panko on 1 side before coating.
Cook the pork chops:
- Heat oil in 10-inch cast-iron skillet over medium heat to 340 degrees (to take temperature, tilt skillet slightly so oil collects on 1 side).
- Place chops in skillet and cook, using tongs to lift 1 edge of each chop occasionally to allow steam to escape, until deep golden brown on both sides, about 4 minutes per side.
- Transfer chops to prepared rack, leaning them against loaf pan. Let rest for 5 minutes.
Serve your meal:
- Divide cabbage evenly among 2 serving plates and portion rice into 2 bowls.
- Slice chops crosswise ½ inch thick and transfer to plates.
- Serve with lemon wedges, soy sauce, and wasabi or with Bull Dog Sauce.
Bull Dog Sauce:
- Whisk all ingredients in small saucepan until no lumps remain. Bring to simmer over medium-high heat. Reduce heat to maintain gentle simmer and cook until slightly thickened, about 5 minutes. Let cool completely before using. (Sauce can be refrigerated for up to 1 month.)
Notes
Recipe source: Cook's Illustrated July/August 2024
NOTES FROM AMERICAS TEST KITCHEN: The cooking time is dependent on the thickness of the pork chops. Do not substitute chops of another thickness. If you can, purchase chops with a ¼-inch-thick fat cap. If your pork chops do not have a fat cap, skip the step of cutting a slip with a paring knife.
Panko may be sold in boxes or bags, some of which have windows showing the size and shape of the crumbs; for the crispest texture, look for crumbs that are large and flaked rather than small and pebbly. If you don't have a cast-iron skillet, use stainless steel and increase the oil to 1¼ cups.
Nutrition has been calculate for the Pork Tonkatsu. Rice is not included.
Bull Dog Sauce is 307 calories
Nutrition
Calories: 937kcal | Carbohydrates: 49g | Protein: 12g | Fat: 78g | Saturated Fat: 13g | Polyunsaturated Fat: 43g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1008mg | Potassium: 213mg | Fiber: 4g | Sugar: 5g | Vitamin A: 169IU | Vitamin C: 13mg | Calcium: 126mg | Iron: 4mg