Want to know how to create the popular Japanese Tonkatsu recipe at home in 20 minutes or less? This Tonkatsu pork chop recipe is juicy, crispy, and surprisingly inexpensive to make!
Feeling like having Japanese takeout at home? Don’t forget super juicy Teriyaki Chicken or Salmon Teriyaki that cooks up in minutes! If you’re craving more crunchiness, DEFINITELY try my Chicken Karaage & you could even serve it as a whole meal as Karaage Don!
🍖 What is a Tonkatsu?
Tonkatsu is a Japanese dish made of a pork chop with light and extra crispy crust and a juicy meaty center. The pork is tossed in Panko, a type of Japanese breadcrumb. It has larger flakes and absorbs less oil than other breadcrumbs, making it extra crispy and light.
The fried pork is usually served with shredded cabbage and a dark tangy and savory sauce on the side. It’s a great balance of acid that cuts through the fat of the fried pork.
🥢 What is Tonkatsu Sauce Made Of?
The Tonkatsu sauce is savory, delicious, and super simple to put together. In fact, you probably have the ingredients in your cupboard! It’s made of Worcestershire sauce, ketchup, soy sauce, a touch of sugar, and a sprinkle of white sesame seeds.
🔪 Preparing the Tonkatsu Pork Chop
When frying, we want to have an even layer of meat so every bit is as crunchy as possible. To do this, we need to do two things:
- Make Cuts On the Edges of Fat: The fat on meat tends to curl up when cooked, creating an uneven surface. To prevent this from happening, make small cuts along the fat of the pork loin so it remains flat.
- Tenderize and Flatten the Meat: Use the back of your knife to pound the pork. This helps tenderize the meat while making a more even surface for all-around crispiness!
Serve up your finished Tonkatsu pork chop with rice, shredded cabbage, and Tonkatsu sauce. Enjoy!
Let’s get cooking!
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Tonkatsu Pork Chop
Ingredients
Tonkatsu Sauce
- 1/4 cup ketchup
- 3 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1/4 teaspoon sugar
- 1 teaspoon white sesame seeds
Katsu:
- 2 boneless pork loins
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 oz cabbage shredded, optional for serving
Flour Coating:
- 1 large egg
- 3 tablespoons milk
- 1/4 cup flour
- 1 cup Panko breadcrumbs
Instructions
- In a small bowl, combine Tonkatsu sauce ingredients. Set aside.
- Slice through the pork fat on the side of the pork loins to prevent curling during cooking. Make the cuts about 1/2 inch apart from each other. Then, use the back of a knife to pound the pork loins to tenderize and flatten the meat into an even surface. It should be about ¾ inches thick.
- Season the meat with salt and pepper on both sides.
- In a large bowl, combine egg, milk, and flour until it’s a smooth thick consistency, similar to a thick pancake batter. If it’s too thin, add a little flour at a time to thicken it. If the batter is too thin it’ll make the panko soggy.
- Pour panko breadcrumbs on a large plate.
- Dip pork loin in the batter then in the panko one at a time. Press the panko into the pork loin to ensure it’s fully coated and the breadcrumbs stick.
- Heat a large skillet or wok on medium-high heat. Add enough oil to deep or shallow fry and wait until it’s very hot. You can test it by sprinkling in a little panko into the oil. The breadcrumbs should float within 5 seconds. Add in pork loin and cook for 3 – 5 minutes per side, or until it’s golden and crispy on each side and cooked through.
- Serve with shredded cabbage, hot steamy rice, and Tonkatsu sauce. Enjoy!
Notes
- Cuts on Fat Edges: Prevent fat from curling by making small cuts along the pork loin’s fat, keeping it flat during cooking.
- Tenderize and Flatten: Use the back of a knife to pound the pork, tenderizing the meat and creating an even surface for all-around crispiness.
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
