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Tonkatsu - Asian-Style Pork Chop

Tonkatsu - Asian-Style Pork Chop


"This is using Panko, which is Japanese bread crumbs (really light and airy, more so than crackers), and thinly sliced boneless pork chops."
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40 m servings 276 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a medium bowl, mix together the eggs, milk, garlic, salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Place the panko crumbs in a shallow bowl.
  2. Rinse pork chops with water, then dip in the egg mixture. Coat with panko crumbs, dip in the egg mixture again, then coat with another layer of panko crumbs. Lay coated chops on a plate until the rest are finished. If you have time, let them set for about 10 minutes, and the coating will set very well. If you wish to freeze the chops, now is the time.
  3. When the oil is very hot, place pork chops into the pan, and fry for about 5 minutes on each side, until golden brown.

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Read all reviews 99
  1. 141 Ratings

Most helpful positive review

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,...

Most helpful critical review

I'm trying this right NOW! I have 3 chops that I've de-boned and cut down into 9 equal size pieces. Then starting with the smallest pieces, lightly pound flat. Working up with the larger pieces,...

Most helpful
Most positive
Least positive

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,...

My family's been making pork katsu as long as I can remember, so here's a tip since the recipe doesn't mention it: pound the meat! It makes all the difference in texture and tenderness. Serving ...

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 looking for a good katsu recipe, and came across this one last year which I have now made close to a dozen times. This is so good, that I haven't had to modify it too much. Suggestions...

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 me...

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

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.

This tastes great! As many reviewers mentioned, it is important to lightly coat the chops in four, egg then the panko so the coating will stick. Do let the coated chops sit for the optional time...

Yum! I just made this for dinner and paired it with katsu sauce recipe that I found on this website too. My family loved it so much. In the process of cooking I added flour with seasoned salt, p...

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