Pork Katsu

This juicy Pork Katsu recipe features crispy-fried breaded pork chops served with a delicious homemade Tonkatsu sauce.

Prep Time15

Cook Time10

Total Time25

Course: Dinner

Cuisine: Asian

Keyword: Japanese pork katsu, pork katsu, pork katsu recipe

Servings: servings

Calories: 417kcal

Author: Katerina | Easy Weeknight Recipes

Ingredients

For the Tonkatsu sauce:

2 tablespoons soy sauce
3 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 tablespoon oyster sauce
1 tablespoon mirin
1 ½ tablespoons light brown sugar

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

Instructions

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.

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