Tonkatsu - Asian-style Pork Chop

Incredible!!! I've been wanting to make this using the Panko crumbs which I've never used! I finally bought Panko crumbs on line and I will NEVER NEVER EVER go back to using regular breadcrumbs!!!! I've been expermenting with these crumbs now whenever breadcrumbs are called for and these Panko crumbs ROCK!!!! Thanks submitter! Update: Since discovering Panko crumbs I found a recipe for chicken on this site called Ashley's Chicken Katsu with Tonkatsu Sauce - It is also a 5 star+ recipe and the Tonkatsu sauce is also great with these pork chops. I've actually had these in a Japanese restaurant with the sauce!

This was fantastic...just like at a Japanese restaurant, it was crunchy and tender!! Yum! Now, if I could only make nigiri! Thanks!

The first time I made these chops they were okay, but with a couple of tweaks, these pork chops are terrific! The second time I prepared them, I seasoned the pork chops with garlic powder, salt, and pepper. I also cooked the chops at a lower temperature (medium high) to prevent burning. Finally, I served them with a sweet and slightly spicy sauce found here on allrecipes (1/2 cup orange marmalade, 1/4 cup Dijon mustard, 1/4 cup honey, and 1/4 teaspoon hot sauce). If you're using a thick cut pork chop, I suggest pounding it to make it thinner or placing the thick pork chops in the oven to finish cooking after browning. All in all, this recipe is a keeper. Thanks so much for sharing.

Very tasty recipe...marinating and tenderizing (pounding) before making it helps. Also, the CUT of meat you use is KEY. If it is dry, you prob used cheap meat. In Japan we have HIRE (white meat) and ROSU (dark meat) - even good quality white meat will be super juicy. Of course this dish does not stand alone - you NEED sauce! The Japanese do not eat this without sauce...it would be the unthinkable. Please try authentic Tonkatsu sauce, or...if in a pinch, some A1 steak sauce. Don't try it w/out some dressing, otherwise it is pointless to make it. :( Served with thinly sliced lettuce salad, mini tomatoes for presentation...great. Lettuce reduces...er compliments the greasiness of the fried meat. Also, if you have non-meat lovers, the same technique can be used for SHRIMP. Very tasty...but be sure to cut the tail to prevent juices from flying, and make incisions along the body to make the shrimp stand straight after frying. Fat-concerned folks: please fry panko in oil...then do like 'shake and bake' - then...bake...similar results...not AS tasty but definitely easier on the waist.

The panko makes it just right.

This recipe was great... my family loved it. thanks!

This is a good recipe. The garlic makes it a little more interesting than plain panko breading, but you're still going to need sauce. If you like bold, spicy katsu like I do, I suggest the Tonkatsu/Katsu Sauce by SOIFUA on this site. Thanks!

I love these and they weren't hard to make. I served them with Tonkatsu sauce, I think that it is a must for these.

This recipe was enjoyed by the entire family. Served with a tangy tonkatsu sauce & rice, there were no leftovers. Looking fwd to making them again, but i'll get more panko next time.

A wonderful, easy recipe, yet special. I love another use for Panko crumbs.