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Japanese-style Pork Chops Tonkatsu

Japanese-style Pork Chops Tonkatsu (say 'ton-kat'su') are easy-to-cook breaded pork chops which are popular in Japan where it originated. It is best to use boneless, thin-sliced pork chops for this recipe so they can cook faster on the inside. Crunchy Panko bread crumbs coat the tender, moist pork slice and when served with a spicy sauce on the side, it's a terrific, wholesome meal on weekends or any day. This is an Asian In America recipe. Serves 2 to 4.
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino, Japanese
Keyword: Japanese Pork Chop Tonkatsu
Servings: 4 people
Calories: 291kcal
Author: Asian in America


  • 4 pieces boneless Pork Chops about 1.5 pounds
  • 6 Tablespoons Japanese soy sauce
  • 3 Tablespoon mirin or dry sherry
  • 2 cloves garlic minced
  • 1 teaspoon ground black pepper
  • 3/4 cup all purpose flour
  • 1 whole egg beaten
  • 1 cup Panko bread crumbs
  • 1/4 cup vegetable oil divided, use 1 Tablespoon for cooking sauce
  • 1 Tablespoon tomato paste for sauce
  • 1 Tablespoon tomato sauce for sauce
  • 1/4 cup tomato catsup for sauce
  • 1/2 cup Seltzer water for sauce
  • 1/8 teaspoon Tabasco sauce for sauce
  • 1 teaspoon salt for sauce
  • 2 stalks scallions use white for sauce, green parts for garnish
  • for serving: boiled rice
  • 1/2 cup shredded cabbage blanched, for serving
  • 2 to 4 cups organic miso soup broth for serving


  • Marinate pork chops in soy, mirin (or dry sherry), garlic, pepper for at least 30 minutes to 1 hour. Cover in plastic wrap and refrigerate.
  • Get the pork chop cutlets ready by dipping in individual containers of flour, egg, Panko bread crumbs.
  • In a skillet of medium to high heat, place the vegetable oil. Pan fry the pork chops until golden brown. Each side will brown quickly in about 5 minutes. Lower heat and continue cooking the pork chops, uncovered for 15 to 18 minutes more till pork is completely cooked inside. When cooked, drain on paper towels or parchment paper to remove excess oil.
  • Slice each pork chop in large strips. But assemble it together to make a whole piece when serving.Garnish with green slices of scallions. Serve together with boiled rice, shredded cabbage and clear miso soup.
  • To make the sauce: in a small saucepan, over medium heat, pour 1 tablespoon oil. Saute white parts of scallions. Add the tomato paste, sauce, ketchup, Tabasco and seltzer water. Season with salt. Boil and serve on the side.
  • COOK'S COMMENTS: For the Tonkatsu sauce, traditionally a curry-like zesty sauce is served with this Japanese pork dish.But my family prefers a spicy tomato sauce-based dipping sauce on the side and that’s what I made.
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Serving: 1g | Calories: 291kcal | Carbohydrates: 36g | Protein: 5g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 1mg | Sodium: 858mg | Potassium: 124mg | Fiber: 2g | Sugar: 5g | Vitamin A: 137IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg