Tonkatsu Asian Style Pork Chop Recipes

Steps:

• Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.
• Whisk egg and soy sauce together in a small bowl.
• Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.
• Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.
• Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.

Steps:

• For the sauce: Stir together the ketchup, soy sauce, Worcestershire sauce, mirin, sugar, Dijon and garlic powder in a small bowl. Set aside while you prepare the pork.
• For the pork: Put the flour in a shallow bowl. Whisk the egg with a small splash of water in a second shallow bowl. Add the panko to a deep dish.
• Lightly pound each piece of pork with a meat mallet, then generously sprinkle on both sides with salt and pepper. Dredge one cutlet in the flour, coating completely, then shake off any excess. Dip it in the egg mixture, letting any excess drip off, then coat with the panko, gently pressing it into the panko so the crumbs stick. Transfer to a plate and repeat with the remaining cutlets.
• Heat about 1/3 inch oil in a medium skillet over medium heat until it shimmers. Add 2 of the cutlets and cook until golden brown on the bottom, about 3 minutes. Flip the pieces over and cook until almost cooked through but still pink, 1 to 2 minutes more. Transfer the cutlets to a paper towel-lined cutting board, sprinkle with salt and tent with foil to keep warm. Repeat with the 2 remaining cutlets.
• For serving: Slice the cutlets crosswise into 1/2-inch strips. Place a sliced cutlet on each plate along with a scoop of rice, a mound of cabbage and 2 tomato wedges and/or cucumber slices, if using. Drizzle the cutlets with the sauce and serve with extra sauce on the side.

Steps:

• Whisk first four ingredients in small measure until combined; set sauce aside.
• Season pork chops (preferably 3/4" thick) with salt and pepper mixture. Dredge each chop in flour, until coated, then dip chops in eggs and then in breadcrumbs, pressing crumbs to adhere.
• Heat oil in large nonstick skillet over medium-high heat. When oil is hot, add pork. Cook first side 3 to 4 minutes, or until golden brown. Turn pork, and cook second side 3 to 4 minutes, adjusting heat, if necessary, so chops cook rapidly but coating does not burn, or until golden brown and cooked through.
• Make a mound of cabbage on each of 4 plates. Drizzle cabbage with a bit of sauce, then top with a chop. Serve with lemon wedges and remaining sauce.

Steps:

• Mix dashi, sugar, mirin, soy sauce, and salt together in a small bowl.
• Heat vegetable oil in a small skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in dashi mixture. Lay pork slices carefully on top of the onions. Drizzle eggs around the slices. Cover skillet and cook until eggs are set, about 2 minutes.
• Divide rice between 2 bowls. Top each with half the onions, eggs, and pork slices.