Ingredients
Scale
- 4 pork loin chops
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1 cup all-purpose flour
- Salt and pepper to taste
- Vegetable oil for frying
- 2 cups cooked white rice
- Green scallions, sliced for garnish
- Sesame seeds for garnish
- For sauce:
- 1/2 cup ketchup
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp honey
- 1 tsp Dijon mustard
Instructions
- Season pork chops with salt and pepper. Prepare three shallow bowls with flour, beaten eggs, and panko breadcrumbs.
- Dredge each pork chop in flour, then egg, then panko, pressing to adhere.
- Heat vegetable oil in a skillet over medium-high heat. Fry pork until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
- Mix ketchup, soy sauce, Worcestershire, honey, and mustard in a bowl to make the sauce.
- Assemble the bowls by placing cooked rice in each, topping with sliced katsu, drizzling with tonkatsu sauce, and garnishing with scallions and sesame seeds.
Notes
- Ensure oil is hot enough for crispy coating.
- You can prepare the sauce in advance for extra flavor.
- Serve immediately for best crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Frying, assembling
- Cuisine: Japanese
- Diet: Gluten-Free (if gluten-free flour used)
Nutrition
- Serving Size: 1 bowl
- Calories: 580 kcal Kcal
- Sugar: 11 g
- Sodium: 920 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
