Soy-Free Sauce Tonkatsu
Transform your kitchen into a Japanese-inspired haven with this Soy-Free Sauce Tonkatsu recipe, a delightful twist on the classic dish tailored for soy-free diets. Perfect for family dinners or special occasions, this recipe features crispy, golden breaded pork loin chops paired with a rich, tangy sauce made from Worcestershire sauce, ketchup, Dijon mustard, brown sugar, and apple cider vinegar—no soy sauce required! With a quick prep and cook time of just 20 minutes each, this dish combines convenience with bold flavors. Serve it hot, drizzled in the homemade sauce, for an irresistible combination of crunch and savory goodness. Whether on its own or paired with a bowl of steaming rice and shredded cabbage, this soy-free tonkatsu guarantees a memorable dining experience for four.
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Recipe Information
Ingredients
- 4 pieces Boneless pork loin chops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Panko breadcrumbs
- 1 cup Vegetable oil
- 0.25 cup Worcestershire sauce
- 0.25 cup Ketchup
- 1 tablespoon Dijon mustard
- 2 tablespoons Brown sugar
- 1 tablespoon Apple cider vinegar
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
Instructions
Start by preparing the soy-free sauce. In a small bowl, combine the Worcestershire sauce, ketchup, Dijon mustard, brown sugar, apple cider vinegar, garlic powder, and onion powder. Whisk together until smooth and set aside.
Prepare the pork chops by first seasoning them on both sides with salt and black pepper.
Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs. In the third dish, add the panko breadcrumbs.
Dip each pork chop first into the flour, shaking off any excess. Then dip into the beaten eggs, making sure to coat evenly. Finally, press the pork chops into the panko breadcrumbs, ensuring a thorough, even coating.
Heat the vegetable oil in a large skillet over medium-high heat.
Once the oil is hot (you can test this by dropping a breadcrumb into the oil—if it sizzles, it's ready), carefully place the breaded pork chops into the skillet. Cook for about 3-4 minutes on each side, or until golden brown and cooked through.
Remove the pork chops from the skillet and drain on paper towels to remove excess oil.
Serve the pork chops hot, drizzled generously with the prepared soy-free tonkatsu sauce.
Nutrition Facts
Calories |
3391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.0 g | 349% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 4510 mg | 196% | |
| Total Carbohydrate | 132.8 g | 48% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 38.6 g | ||
| Protein | 118.4 g | 237% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 222 mg | 17% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2048 mg | 44% | |
*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.
