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It’s easier than you think to make tonkatsu (Japanese fried pork chops) and we’re guessing it’ll become your new go-to recipe. It elevates plain pork chops from dry, lean cuts of meat to a juicy, crispy dinner you won’t soon forget. MORE+LESS-
tablespoons packed brown sugar
teaspoon Worcestershire sauce
package (14 oz) tricolor coleslaw mix
green onions, thinly sliced on the bias
cup Annie’s™ organic Asian sesame dressing (from 8-oz bottle)
tablespoons Gold Medal™ all-purpose flour
cup Progresso™ plain panko crispy bread crumbs
thin (3/4-inch) boneless pork loin chops (1 lb), trimmed
Cooked white rice, if desired
In small bowl, mix Sauce ingredients; set aside. In large bowl, mix Slaw ingredients; set aside.
Place flour in medium bowl. In another medium bowl, beat egg and 1 tablespoon soy sauce. Place bread crumbs in shallow bowl or pie plate.
Dip pork chops into flour; shake off any excess flour. Dip pork into egg mixture, then dredge in bread crumbs. Discard any remaining flour, egg mixture and bread crumbs.
In 12-inch skillet, heat oil over medium-high heat until very hot. Reduce heat to medium. Cook pork chops in oil 4 to 7 minutes, turning once, until breading is golden brown and meat thermometer inserted in center reads at least 145°F. Serve pork with sauce, slaw and rice, if desired.
- For the tastiest, gristle-free tonkatsu, be sure to trim the fat from pork chops before breading.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.