Description
Crispy pork chops served over rice with fresh veggies and a tangy Tonkatsu sauce.
Ingredients
Scale
- 4 boneless pork chops (about 1/2 inch thick)
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups Panko breadcrumbs
- Vegetable oil for frying
- 2 cups cooked white rice
- 1 cup shredded cabbage
- 1/2 cucumber, thinly sliced
- 2 green onions, chopped
- 1/4 cup ketchup (for Tonkatsu sauce)
- 1/4 cup Worcestershire sauce (for Tonkatsu sauce)
- 1 tablespoon soy sauce (for Tonkatsu sauce)
- 1 tablespoon sugar (for Tonkatsu sauce)
- 1 teaspoon Dijon mustard (for Tonkatsu sauce)
Instructions
- Make the Tonkatsu Sauce: Mix ketchup, Worcestershire sauce, soy sauce, sugar, and Dijon mustard in a small bowl until well combined. Set aside.
- Prepare the Pork Chops: Season pork chops with salt and pepper evenly on both sides.
- Set Up a Breading Station: Arrange three shallow dishes with flour, beaten eggs, and Panko breadcrumbs.
- Bread the Pork Chops: Dredge each pork chop in flour, dip in eggs, then coat with Panko breadcrumbs.
- Fry the Pork Chops: Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Fry each pork chop for 3-4 minutes on each side until golden brown. Drain on paper towels.
- Assemble the Katsu Bowls: Start with a base of cooked white rice in each bowl, top with sliced fried pork chops.
- Add Fresh Ingredients: Add shredded cabbage, sliced cucumbers, and chopped green onions on top.
- Drizzle with Sauce: Finish by drizzling the Tonkatsu sauce over the top.
- Serve while warm and enjoy!
Notes
Feel free to customize with your favorite toppings. Make sure to use Panko breadcrumbs for the best crunch!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 10g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg