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Panko-Crusted Pork Chops with Napa Salad

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.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2007

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. 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.

Cook's Notes

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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