Pan-Fried Tonkatsu

5 from 2

With a light and crispy crust and tender inside, Tonkatsu is a staple at Japanese restaurants. This panko pork gets a slight makeover where it's pan-fried instead of deep-fried and served with a fantastic wasabi-ginger soy dipping sauce.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Asian

Keyword: Japanese Tonkatsu, Pan Fried Pork Chops recipe, panko crusted pork, Tonkatsu

Servings:

Ingredients

½ cup low-sodium chicken broth
3 tbsp saké (or dry sherry)
3 tbsp low-sodium soy sauce
3 tsp granulated sugar
1 tsp wasabi paste
1 cup panko bread crumbs do not use regular or Italian-style breadcrumbs
1 large egg white lightly beaten
4 4 oz. boneless center-cut loin pork chops (about ½ inch thick)
2 tbsp vegetable oil
⅛ tsp kosher salt
1 tbsp finely minced fresh ginger
2 scallions diced
roasted snap peas, for serving

Instructions

In a small bowl, whisk together the chicken broth, dry sherry, soy sauce, sugar, and wasabi. Set aside.
Place bread crumbs in a shallow dish. Place egg white in another shallow dish. Dip each pork chop in the egg white and then dredge in the Panko until coated.
Warm oil in a large nonstick skillet over medium-high heat; swirl to coat. Add pork and cook until golden brown, about 4 minutes per side (adjusting heat if they’re browning too quickly.) Transfer pork to a plate and sprinkle with the salt.
Reduce heat to medium; add ginger to pan and cook for about 30 seconds, stirring constantly. Add the chicken broth mixture, scraping pan to loosen any browned bits.
Stir in the scallions.
Slice pork and serve on individual plates with snap peas, with the Wasabi-Ginger sauce for dipping.
NOTE: if you'd prefer traditional katsu sauce, you can get that recipe from our chicken katsu.

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