Recipes Ingredients Meat & Poultry Pork Recipes Panko-Crusted Pork Chops with Napa Salad 3.4 (14) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 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. Ingredients ½ small napa cabbage, thinly sliced crosswise (6 cups) 1 tablespoon rice vinegar coarse salt and ground pepper ¼ cup all-purpose flour 1 large egg, lightly beaten 1 cup panko 4 boneless pork loin chops (6 ounces each), trimmed of fat ¼ cup vegetable oil ½ cup ketchup 2 tablespoons Worcestershire sauce 1 teaspoon brown sugar Directions 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. 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. Rate it Print