I was born and raised in Germany, so pork is something I find hard to eliminate from my diet, even though a lot of people are shying away from red meat, in order to live a healthier life style. However, my cholesterol is perfectly fine, and I grew up eating pork pretty much for breakfast, lunch and dinner, so while I’ll incorporate more seafood, fish and vegetarian dishes into my daily meals, I just can’t eliminate red meat. I need my pork chop every once in a while. I find different ways to cook it, and this time I tried my luck with Tonkatsu, which is basically a Japanese pork cutlet. It is very similar to a Schnitzel, and I absolutely love it! I hope you do as well.
What you’ll need:
Pork:
- 1 cup vegetable oil
- 1 pound boneless pork chops
- salt and pepper to taste
- 1/2 cup all purpose flour
- 1 large egg, beaten
- 1 cup Panko bread crumbs
- Tonkatsu sauce
Tonkatsu sauce:
- 1 Tbsp ketchup
- 2 1/2 Worcestershire sauce
- 1 1/2 tsp oyster sauce
- 1 1/8 tsp sugar
Add all ingredients for the Tonkatsu sauce in a bowl. Mix well and refrigerate.
Heat the oil in a large skillet over medium high heat.
Season pork chops with salt and pepper. Dip each pork chop into the flour, then into the beaten egg.
Dredge the pork chops in panko, then add them to the skillet, without crowding the pan. Cook for 3 to 4 minutes on each side, until golden brown and crispy. Transfer to a paper towel lined plate, and rest for a few minutes to drain some of the access oil. Serve with Tonkatsu sauce and while rice.
Bon Appétit!