Japenese Style Crispy Pork
Experience the irresistible crunch of Japanese Style Crispy Pork, a delightful dish that combines tender, juicy pork chops with a golden, flaky coating of panko breadcrumbs. Perfectly seasoned and fried to perfection, this recipe brings the authentic flavors of Japanese cuisine right to your table. The secret lies in the light yet ultra-crispy panko crust, achieved through a simple dredging process and careful frying at just the right temperature. Serve this quick and satisfying meal with tangy tonkatsu sauce and a refreshing side of shredded cabbage for a complete and traditional Japanese dining experience. Ready in just 35 minutes, this crowd-pleaser is ideal for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 4 pieces Pork chops (boneless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup All-purpose flour
- 2 Large eggs
- 2 tablespoons Water
- 2 cups Panko breadcrumbs
- 2 cups Vegetable oil (for frying)
- 0.5 cup Tonkatsu sauce (optional, for serving)
- 2 cups Shredded cabbage (optional, for serving)
Instructions
Pat the pork chops dry with paper towels and use a meat mallet to pound them until they are about 1/2 inch thick.
Season both sides of the pork chops with salt and black pepper.
Set up a dredging station with three shallow bowls: one with all-purpose flour, one with beaten eggs mixed with 2 tablespoons of water, and one with panko breadcrumbs.
Dredge each pork chop in the flour, shaking off excess, then dip it into the egg mixture, and finally coat it generously with panko breadcrumbs. Gently press the breadcrumbs to ensure they adhere well.
Heat the vegetable oil in a large skillet or frying pan over medium heat until it reaches 350°F (175°C). Use a thermometer to maintain the temperature while frying.
Carefully place the breaded pork chops into the hot oil (in batches if necessary to avoid overcrowding). Fry each side for 3-4 minutes or until golden brown and crispy.
Remove the pork chops from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
Repeat with the remaining pork chops, ensuring that the oil temperature returns to 350°F (175°C) before frying new pieces.
Slice the crispy pork into strips if desired and serve immediately with tonkatsu sauce and shredded cabbage on the side.
Nutrition Facts
Calories |
1806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.3 g | 184% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 1642 mg | 71% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 15.9 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 97 mg | 7% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 919 mg | 20% | |
*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.
