Pork Tonkatsu - Deep Fried Japanese Pork Chop

Panko breadcrumbs are key to achieving the crispy crust on the pork that once deep fried is a glorious sight to behold and taste.

Course Main Course

Cuisine Japanese

Keyword classic Japanese recipes, crispy pork chop

Prep Time 10

Cook Time 15

Servings

Calories 236kcal

Heat about 1" of oil in a frying pan to 375 degrees. The oil will be hot enough when it is starting to look shiny and swirly, or a few panko crumbs turn golden brown when put inside.
Season pork chops on both sides with salt and pepper. Dip in egg and then panko.
Gently lay breaded pork chops in hot oil. Fry for 3-4 minutes on each side until panko crumbs are golden, dark brown. The center should register 145 degrees F, if using a thermometer.
Remove pork chops to a paper towel lined plate to rest and drain excess oil. Slice on a cutting board and serve with tonkatsu sauce.

You can vary the amount of oil in the pan from just floating halfway up side of the pork chop to covering the pork chop completely. It just depends on how much oil you want to dispose and clean up afterwards.
If you would like a more distinctive crust, you can flour the pork chops prior to dipping in egg, but the flour is not necessary.
If you don't have tonkatsu sauce, you can just eat it plain maybe with a squeeze of lemon as the Germans do with pork schnitzel.
Pair with Asahi beer or another light bodied beer.