Description
Enjoy crispy pork chops with fluffy rice topped with savory tonkatsu sauce in this delightful Japanese dish.
Ingredients
Scale
- 2 boneless pork chops
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 large egg
- Salt and pepper to taste
- Oil for frying
- Cooked rice (for serving)
- Tonkatsu sauce (for drizzling)
- Green onions (for garnish, optional)
Instructions
- Season the pork chops with salt and pepper.
- Set up a breading station: Place flour in one bowl, beaten egg in another, and panko breadcrumbs in a third.
- Dredge each pork chop first in flour, then dip in the egg, and finally coat with panko breadcrumbs.
- In a skillet, heat oil over medium heat and fry the breaded pork chops until golden and cooked through, about 3-4 minutes per side.
- Remove from the skillet and let them drain on paper towels.
- Slice the cooked pork and serve over a bed of fluffy rice.
- Drizzle with tonkatsu sauce and garnish with green onions if desired.
Notes
Double-coat the pork chops for extra crunch. Leftovers can be stored for up to 3 days in separate containers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 108mg