Ingredients
4 (1/2"-thick) lean boneless pork loin chops (about 5 oz. each)
Kosher salt
Freshly ground black pepper
2 large eggs, lightly whisked
1 c. all-purpose flour
2 c. panko bread crumbs
4 tbsp. vegetable oil
4 c. very thinly sliced green cabbage, for serving
Tonkatsu sauce, for serving
Cooked white rice, for serving
Lemon wedges, for serving
Preparation
Step 1Make small cuts inward through the fat cap on each piece of pork; this will help it from curling as you fry it. Working with one loin at a time, lay pork between 2 pieces of plastic wrap or in a resealable plastic gallon bag and place on a cutting board. Use a meat tenderizer or rolling pin to flatten to ¼" thickness. Season on both sides with salt and pepper. Step 2Place eggs, flour, and panko in 3 separate shallow bowls. Working with one at a time, dip pork loin into flour, then eggs, and then panko, pressing to coat. Step 3In a large skillet over medium heat, heat oil. Working in batches, add pork and cook until golden and cooked through, 2 to 3 minutes per side, adding more oil when needed. Step 4Drizzle with tonkatsu sauce and serve with rice, shredded cabbage, and lemon wedges.
If you’ve made this recipe, let us know down below in the comments how you liked it! For more dinner ideas, check out these easy pork recipes.
