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. 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.
Everyday Food, May 2007
- Prep Time 30 minutes
- Total Time 30 minutes
- Serves 4
Yield Serves 4
- 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
- Make salad: In a medium bowl, combine cabbage and vinegar. Season with salt and pepper; toss to combine. Set aside.
- 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.
- 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.
- 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.
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