Crispy Fried Pork Chops Recipe || Tonkatsu Recipe

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner, while pork shoulder is less expensive.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat offers more fiber, while regular breadcrumbs are often more affordable.

tonkatsu sauce

🥗Healthier: homemade sauce with ketchup and Worcestershire

💰Cheaper: soy sauce and sugar

Homemade options can be healthier and cheaper.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often less expensive.

Wash the pork chops to ensure they are clean.

Pound the pork chops one at a time using a rolling pin inside a plastic bag to tenderize the meat.

Season the pork chops with salt, garlic powder, onion powder, paprika, and pepper, rubbing the seasonings evenly on both sides.

Cover the seasoned pork chops with plastic wrap and refrigerate for 2 to 3 hours, or at least 30 minutes if short on time.

Combine milk and eggs in a bowl for the coating mixture.

Coat each pork chop in all-purpose flour, pressing down to ensure it sticks, then shake off excess flour.

Dip the floured pork chop into the milk and egg mixture, allowing excess to drip off.

Coat the pork chop in breadcrumbs, pressing gently to ensure they adhere, then shake off excess breadcrumbs.

Heat 3 cups of canola oil in a skillet over high heat until bubbling when tested with a bamboo chopstick.

Fry the pork chops for 10 minutes total, flipping them after 5 minutes to cook both sides evenly.

After 10 minutes, check for doneness and adjust the heat to medium if necessary to avoid burning.

Remove the pork chops from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve the crispy fried pork chops and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens