Low Sodium Pork Katsu
Indulge in the satisfying crunch and flavor of Low Sodium Pork Katsu, a healthier twist on the classic Japanese dish. This recipe swaps traditional high-salt ingredients for unsalted panko breadcrumbs and a touch of seasoning, keeping the sodium content low without compromising on taste. Tender boneless pork loin chops are pounded to perfection, coated in a seasoned flour and egg mixture, and enveloped in crisp, golden breadcrumbs. The cooking technique ensures a crispy exterior and juicy meat within, all while using only a modest amount of olive oil for frying. Ready in under an hour and perfect for dinner, this pork katsu pairs beautifully with steamed rice or a vibrant side salad. Ideal for anyone seeking a low sodium, flavorful meal that delivers both crunch and comfort, this dish is sure to be a family favorite.
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Recipe Information
Ingredients
- 4 pieces boneless pork loin chops
- 1 cup all-purpose flour
- 1.5 cups unsalted panko breadcrumbs
- 0.5 cup unsalted vegetable broth
- 2 large eggs
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 cup olive oil
Instructions
Begin by placing each pork loin chop between two sheets of plastic wrap. Use a meat mallet to pound the pork to about 1/2-inch thickness.
Prepare your breading station by placing the flour on a large plate. Crack the eggs into a shallow bowl and beat them with the unsalted vegetable broth until well combined. On a separate plate, spread out the panko breadcrumbs.
Season the flour with ground black pepper, garlic powder, and onion powder, then mix well.
Dredge each piece of pork first in the seasoned flour, making sure it is completely coated. Shake off any excess flour.
Dip the floured pork into the egg mixture, allowing any excess to drip off.
Press the pork into the panko breadcrumbs until fully coated, pressing the breadcrumbs into the meat to ensure they adhere well.
In a large skillet, heat the olive oil over medium heat. Once hot, add the breaded pork chops without crowding the pan. This may need to be done in batches.
Cook each pork chop for 5-7 minutes on each side, or until the breadcrumbs are golden brown and the pork is cooked through. The internal temperature should reach 145°F (62.8°C).
Transfer the cooked pork katsu to a wire rack to drain any excess oil and maintain its crispness.
Serve the pork katsu immediately, sliced into strips if desired, with your choice of side such as a fresh salad or steamed rice.
Nutrition Facts
Calories |
2526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.7 g | 155% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 418 mg | 18% | |
| Total Carbohydrate | 216.1 g | 79% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 7.2 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 194 mg | 15% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1771 mg | 38% | |
*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.
