Japanese Tonkatsu Pork Chops
Crispy, golden, and irresistibly savory, Japanese Tonkatsu Pork Chops are the ultimate comfort food that combines simplicity with bold flavor. This delectable recipe features tender boneless pork chops pounded to perfection, seasoned with salt and pepper, and enrobed in a crunchy panko breadcrumb coating. Deep-fried to achieve a light and airy crust, these pork chops are served alongside crisp shredded cabbage and optional steamed white rice for a complete meal. The pièce de résistance is the rich, tangy tonkatsu sauce, which perfectly complements the juicy meat. With just 15 minutes of prep and a quick fry time, this classic Japanese dish is surprisingly easy to make and perfect for weeknight dinners or special occasions. Don’t forget to savor the satisfying crunch in every bite! Keywords: Japanese Tonkatsu, breaded pork chops, tonkatsu sauce, panko breadcrumbs, crispy fried pork.
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 2 pieces large eggs
- 2 cups panko breadcrumbs
- 4 cups vegetable oil (for frying)
- 0.5 cup tonkatsu sauce (store-bought or homemade)
- 2 cups shredded cabbage (for serving)
- 2 cups steamed white rice (optional, for serving)
Instructions
Place the pork chops on a clean surface and use a meat mallet to pound them to about 1/2 inch thickness.
Season both sides of the pork chops with salt and black pepper.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Dredge each pork chop in the flour, shaking off excess, then dip it into the beaten eggs, and finally coat it generously with panko breadcrumbs. Press gently to ensure the breadcrumbs adhere well.
In a deep skillet or frying pot, heat the vegetable oil to 350°F (175°C). The oil should be deep enough to fully submerge the pork chops.
Carefully lower one or two breaded pork chops into the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
Remove the pork chops from the oil and place them on a wire rack or paper towels to drain excess oil. Repeat with the remaining pork chops.
Slice the Tonkatsu into strips and serve immediately with shredded cabbage, steamed rice (optional), and a drizzle of tonkatsu sauce or serve the sauce on the side for dipping.
Nutrition Facts
Calories |
2834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.6 g | 328% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1424 mg | 62% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 15.7 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 111 mg | 9% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 746 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
