Dinner Ideas / Pork

Pork Katsu

This juicy Pork Katsu recipe is made with breaded pork cutlets fried until crisp-tender and drizzled with homemade tonkatsu, a thick, sweet-savory sauce. Serve Japanese pork katsu with fluffy white rice and a squeeze of fresh lemon to make a quick and flavorful dinner.

In addition to this recipe, consider making these other variations of chops, including my pesto stuffed pork chops and these delicious brown sugar pork chops.

A close up of sliced pork katsu.

Get ready for a mouthwatering meal with this Pork Katsu recipe! We’re talking about frying up those breaded pork cutlets until they’re perfectly crispy on the outside yet oh-so-tender inside. And to top it off? A generous drizzle of homemade Tonkatsu sauce, packing that irresistible sweet and savory punch. There’s a lot to love about these pork chops, and we enjoy this dish often for lunch or dinner.

Why You’ll Love This Japanese Pork Katsu Recipe

  • Quick and easy. You need just 10 minutes of active cooking time to make this pork katsu recipe, and you’ll have dinner on the table in about 25 minutes total.
  • So flavorful. I love branching out and using familiar ingredients in new ways, like in the tonkatsu sauce! A combo of ketchup, soy sauce, Worcestershire, oyster sauce, and a handful of other ingredients truly up the flavor of this dish.
  • A different way to make pork. This is a new-to-me way to prepare pork, going beyond my favorite recipes for pork loin or roast. And it’s so worth it!

What Is Pork Katsu?

Pork katsu is a dish of Japanese origin that takes a piece of pork loin or fillet, breads it and then deep-fries it to crispy perfection. It’s typically served topped with a sweet-tangy sauce called tonkatsu. The word ton comes from “pork” and katsu is an abbreviation of Katsuretsu, meaning “cutlet”. You can eat Japanese pork katsu with a simple side of shredded green cabbage, tuck it into a sandwich roll, or round it out into a fuller meal.

Recipe Ingredients

With just a handful of pantry staples and a few key components, you’ll be well on your way to replicating the flavors of your favorite pork katsu recipe.

For the Tonkatsu Sauce

  • Soy Sauce – You can use regular or low-sodium soy sauce.
  • Ketchup – Use your favorite brand of ketchup for a little sweet tomato flavor.
  • Worcestershire Sauce – To add savory tang.
  • Oyster Sauce – If you don’t have oyster sauce you can substitute the equivalent amount of soy sauce.
  • Mirin – Mirin is a Japanese rice wine. If you can’t get mirin, try dry sherry.
  • Brown Sugar – Light or dark brown sugar is fine.

For the Tonkatsu

  • Pork Chops – I use boneless pork loin chops.
  • Salt and Pepper – To enhance the flavors of the meat.
  • All-Purpose Flour – Used for dredging the pork chops.
  • Egg – You can use 1 large egg or 2 medium eggs.
  • Panko Breadcrumbs – These are Japanese breadcrumbs and are traditionally used for katsu.
  • Oil – To fry the pork. I like to use vegetable oil.
  • White Rice – For serving. Or you can use brown rice.
  • Green Cabbage For serving. You can substitute crisp iceberg lettuce.

How To Make Pork Katsu

This is my easy method for making Japanese pork katsu at home. Just follow these simple steps to whip up a batch that’s just as good as your favorite restaurant version.

  1. Make tonkatsu sauce. Stir together the soy sauce, ketchup, Worcestershire sauce, oyster sauce, mirin, and light brown sugar.
  2. Season. Sprinkle the pork chops with salt and pepper.
  3. Dredge the pork. Drag each pork chop through the flour.
  4. Dip. Now dip the floured chops into the beaten egg.
  5. Repeat process. Dredge the pork again in the flour and egg.
  6. Add bread crumbs. Coat the pork chops thoroughly with the Panko breadcrumbs.
  7. Rest. Place the pork on a rack while you heat the oil for frying to 350°F.
  8. Cook. Place the breaded pork chops into the hot oil and fry for about 5-6 minutes on each side.
  9. To serve. Slice the pork katsu into strips and serve it hot with the tonkatsu sauce.
Chopsticks picking up a piece of pork katsu.

Tips for Success

  • Tenderize the pork. Before beginning to make the katsu, tenderize the pork by pounding it with a meat mallet. This will help it to cook evenly, resulting in a tender and juicy cutlet.
  • Cook thoroughly. Use a meat thermometer to ensure that the pork has cooked to a safe temperature. An instant-read thermometer should read between 134°F to 140°F when the pork is done.
  • Use panko. Panko breadcrumbs in this recipe are key! Made from soft white bread without crusts, panko breadcrumbs are larger than regular breadcrumbs, which means that they absorb less oil when the pork is fried. The pork will end up crisper as a result!
  • Substitute other proteins. Use this method to make chicken or seafood katsu! To use chicken, pick up a package of thin, boneless, skinless chicken breasts and use them in place of the pork. Or, swap salmon or your favorite white fish for the pork.
  • Double the recipe. This recipe makes enough for two servings of pork katsu. You can easily double or triple the recipe if needed. If you cook more than two pork cutlets, clean out the oil using a slotted spoon in between each frying session to remove any remaining bits of breadcrumb that could burn.
  • Serve with lemon wedges. Pork katsu is amazing finished with a squeeze of fresh lemon juice! Make sure to place a bowl of lemon wedges on the table when you serve the pork for easy drizzling.
Japanese Tonkatsu sliced and served over cabbage and rice on dinner plates.

Make It A Meal

As mentioned, a fresh pot of white rice is the perfect accompaniment to pork katsu. Add a simple vegetable side like steamed broccoli and dinner is set! Or, try some of these ideas:

How To Store & Reheat Leftovers

  • Storage – Place leftovers in an airtight container and store it in the fridge for up to 3 days or in the freezer for up to 3 months. Defrost the pork in the fridge before reheating it.
  • To reheat – I suggest using your air fryer for crispier results – air fry it at 350°F for about 5 minutes or until heated through. Or, use your microwave and reheat it until hot.

More Easy Pork Recipes To Try

Pork Katsu

This juicy Pork Katsu recipe features crispy-fried breaded pork chops served with a delicious homemade Tonkatsu sauce.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Asian
Keyword: Japanese pork katsu, pork katsu, pork katsu recipe
Servings: 2 servings
Calories: 417kcal


For the Tonkatsu sauce:

For the Tonkatsu:

  • 2 pieces boneless pork loin chops, about 1 inch thick
  • ½ teaspoon Kosher salt, for seasoning the pork
  • ½ teaspoon freshly ground black pepper, for seasoning the pork
  • ¾ cup all-purpose flour
  • ½ teaspoon Kosher Salt, for the flour
  • ½ teaspoon freshly ground black pepper, for the flour
  • 1 large egg or 2 medium eggs, beaten
  • 1 cup Panko breadcrumbs or Japanese breadcrumbs
  • pinch of salt
  • oil for frying

For serving:

  • 2 cups cooked white rice
  • ¼ small green cabbage, thinly shredded


  • Make the sauce. In a serving bowl, combine all ingredients for tonkatsu sauce: soy sauce, ketchup, Worcestershire sauce, oyster sauce, mirin, and light brown sugar. Set aside. You can store this sauce in an airtight container in the refrigerator for up to two weeks.
  • Season. Season the pork loin chops with Kosher salt and black pepper on both sides.
  • Breading station. Set up a breading station with three shallow bowls: one with all-purpose flour seasoned with Kosher salt and freshly ground black pepper, one with beaten egg, and one with Panko breadcrumbs seasoned with pinch od salt.
  • Coat. Dredge each pork chop in the flour, shaking off any excess. Dip the floured pork chops into the beaten egg, allowing any excess to drip off.
  • Repeat. Repeat the process once more: dredge the pork chops again in the flour, then dip them in the beaten egg.
  • Coat with panko. Coat the pork chops thoroughly with the seasoned Panko breadcrumbs, pressing gently to adhere. Shake off excess crumbs.
  • Prep. Prepare an oven baking tray to place the coated pork chops before frying.
  • Heat the oil. In a large skillet, heat oil over medium-high heat until it reaches 350°F.
  • Cook. Carefully place the breaded pork chops into the hot oil and fry for about 5-6 minutes on each side, or until they are golden brown and cooked through. Verify the internal temperature with a thermometer, ensuring it reads between 134°F to 140°F. Once cooked, transfer the pork to a plate lined with paper towels to absorb excess oil and keep it warm before slicing.
  • Serve. Slice the pork katsu into strips, serve them hot with cooked white rice and thinly shredded green cabbage, and drizzle with the tonkatsu sauce.


Serving: 1pork chop | Calories: 417kcal | Carbohydrates: 77g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 2530mg | Potassium: 370mg | Fiber: 3g | Sugar: 16g | Vitamin A: 154IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 5mg

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