Ingredients

The following ingredients have 4 Servings
  • 4 center cut pork chops, about 1/2 inch thick
  • canola oil
  • salt and pepper to taste
  • 1/2 cup flour
  • 2 eggs, well beaten
  • 1 1/2 cups panko bread crumbs
  • 1/2 head cabbage, finely shredded
  • tonkatsu sauce

Instruction

  • Cut two slits about 2 inches apart through the fat and connective tissue on each of the pork chops. Season with salt and pepper to taste.
  • In wide heavy bottomed skillet over medium heat, heat about 2-inches deep of oil to about 350 F.
  • Place flour in one plate, the bread crumbs in another plate, and the beaten eggs in a bowl. Lightly dredge pork chop in flour, dip in eggs and then roll in bread crumbs, patting down crumbs to fully coat. Repeat with remaining pork chops.
  • Add pork chops into hot oil and deep-fry, turning as needed, for about 8 to 10 minutes or until breading is golden and pork is cooked through.
  • Remove from pan and drain on a wire rack set over a baking sheet. Let rest for about 2 to 3 minutes before slicing.
  • Serve with a generous heap of shredded cabbage and a side of tonkatsu sauce.