Ingredients
Scale
- 4 boneless pork loin chops
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
- 2 cups cooked jasmine rice
- Shredded cabbage and sliced green onions for garnish
- Homemade Tonkatsu Sauce (see notes below)
Instructions
- Season pork chops with salt and pepper.
- Dredge each chop in flour, dip in beaten eggs, then coat with panko breadcrumbs.
- Heat vegetable oil in a deep skillet over medium-high heat. Fry breaded pork until golden brown and cooked through, about 4-5 minutes per side.
- Drain on paper towels.
- Slice pork into strips and serve atop bowls of warm jasmine rice.
- Drizzle with homemade tonkatsu sauce and garnish with shredded cabbage and green onions.
Notes
- For the tonkatsu sauce, mix 1/4 cup ketchup, 1/4 cup soy sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon honey, and 1 teaspoon Dijon mustard.
Nutrition
- Serving Size: 1 bowl
- Calories: 620 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 125mg