2.3514
Panko-Crusted Pork Chops with Napa SaladTonkatsu -- pork cutlets that have been coated with panko and fried -- is a popular dish in Japan, where it's often accompanied by cabbage and a dipping sauce. The tangy-sweet Tonkatsu dipping sauce is usually cooked. Try our fast take on it (no cooking required!) not only with our recipe but also with steak, chicken, or fish.
  • 1/2 small napa cabbage, thinly sliced crosswise (6 cups)
  • 1 tablespoon rice vinegar
  • coarse salt and ground pepper
  • 1/4 cup all-purpose flour
  • 1 large egg, lightly beaten
  • 1 cup panko
  • 4 boneless pork loin chops (6 ounces each), trimmed of fat
  • 1/4 cup vegetable oil
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon brown sugar
servings:4
  1. Make salad: In a medium bowl, combine cabbage and vinegar. Season with salt and pepper; toss to combine. Set aside.
  2. Place flour, egg, and panko, each in separate shallow bowls; season each with salt and pepper. Dip pork chops into flour and then egg, shaking off excess. Dip into panko, pressing to adhere.
  3. In a large skillet, heat oil over medium. Add pork, and cook until browned and cooked through, 4 to 6 minutes per side. Transfer to a paper-towel-lined plate.
  4. Meanwhile, in a small bowl, stir together ketchup, Worcestershire, sugar, and 1/2 teaspoon pepper; season with salt, and stir to combine. Thinly slice chops crosswise, and serve with Napa Salad and sauce on the side.
30 min30 min30 min

Panko-Crusted Pork Chops with Napa Salad

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Tonkatsu -- pork cutlets that have been coated with panko and fried -- is a popular dish in Japan, where it's often accompanied by cabbage and a dipping sauce. The tangy-sweet Tonkatsu dipping sauce is usually cooked. Try our fast take on it (no cooking required!) not only with our recipe but also with steak, chicken, or fish.
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Ingredients

  • 1/2 small napa cabbage, thinly sliced crosswise (6 cups)
  • 1 tablespoon rice vinegar
  • coarse salt and ground pepper
  • 1/4 cup all-purpose flour
  • 1 large egg, lightly beaten
  • 1 cup panko
  • 4 boneless pork loin chops (6 ounces each), trimmed of fat
  • 1/4 cup vegetable oil
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon brown sugar

Directions

  1. 1Make salad: In a medium bowl, combine cabbage and vinegar. Season with salt and pepper; toss to combine. Set aside.
  2. 2Place flour, egg, and panko, each in separate shallow bowls; season each with salt and pepper. Dip pork chops into flour and then egg, shaking off excess. Dip into panko, pressing to adhere.
  3. 3In a large skillet, heat oil over medium. Add pork, and cook until browned and cooked through, 4 to 6 minutes per side. Transfer to a paper-towel-lined plate.
  4. 4Meanwhile, in a small bowl, stir together ketchup, Worcestershire, sugar, and 1/2 teaspoon pepper; season with salt, and stir to combine. Thinly slice chops crosswise, and serve with Napa Salad and sauce on the side.

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9 USER REVIEWS
  • Don't mess with a classic.

    star22

    No, thank you. I will just stick with the tonkatsu my wife makes & use Bulldog brand sauce. Also, I prefer shredded cabbage with sesame dressing.
  • Yikes

    star11

    I think the thing that disappoints me the most about this recipe is the associated photograph. Could they not have found an example of a sliced pork chop that was correctly breaded such that the breading was not coming off? If the people writing the recipe are so poor at basic cooking skills that the chop in the picture is what they produce, I cannot say that I am interested in trying the recipe.
  • That is terrible looking tonkatsu

    star11

    All of the negative reviews are correct. The only thing missing from them is a smidgen of yellow Chinese mustard should be next to the (incorrectly shown) cabbage.
  • Not a good Tonkatsu

    star11

    Exactly Jeffreys, not even close for Tonkatsu.. it's a breaded pork cutlet ok, but not Tonkatsu. First off George, do you cook? Panko isn't about WHERE the breadcrumbs are "from", it's the STYLE of crumbs, they style "originated" in Japan, that is all. The crumb is totally different than American or Italian style they are much larger, flakier crumbs sometimes finished with a touch of honey and the picture is nothing like genuine Panko crusted Tonkatsu... where are the big golden crumbs? I make the genuine article almost once a week, only difference from genuine is instead of frying I spray with vegetable oil and broil it crunchy with less fat. The sauce isn't even close... just buy a bottle of Tonkatsu Sauce, it's at most grocery store's "Asian Foods" aisle. In a pinch, mix a little ketchup with a touch of soy, a touch of hoisin, a pinch of sugar and a shake of Worcestershire... not the genuine cooked sauce with the mirin and all, but better than what they list (should not be overly sweet). Oh, and use a thin chop, it will cook fast so don't overcook it!
  • George is right ...

    star11

    The port cutlets have to be prepared by pounding into thin steaks (like chicken fried steaks).

    And the cabbage salad recipe is nowhere near authentic.

    As for the sauce, go to any Asian store and ask for "Bulldog" sauce. Make sure you get the one for meat, not vegetables.

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