Tonkatsu (Japanese Fried Pork Chops)

Ingredients

• 2 cups green cabbage (finely shredded)
• 0.25 cup all-purpose flour
• 2 eggs (large)
• 2.5 cups panko bread crumbs (look for large, flaked crumbs)
• 4 boneless pork chops (6-ounce each, 3/4 inch thick, preferably with a 1/4-inch fat cap)
• 1 tsp Kosher salt
• 0.75 cup vegetable oil (for frying; use 1 cup if using a stainless steel skillet)
• 4 cups cooked rice (preferably Japanese short-grain)
• lemon wedges (for serving)
• soy sauce (for serving)
• wasabi paste or Japanese mustard (prepared)

Steps

1. 1

   Place shredded cabbage in a salad spinner basket. Add a single layer of ice cubes to the salad spinner bowl, set the basket on the ice, and add cold water to cover the cabbage. Let sit until the cabbage is cold and crisp, about 10 minutes.

2. 2

   Drain the cabbage and spin until very dry. Cover and refrigerate until ready to use (this can be done up to 3 hours in advance).

3. 3

   Prepare the breading station: Place flour in a medium bowl. In a second medium bowl, beat the eggs until no streaks remain. Spread the panko in an even layer over one half of a 13 by 9-inch baking dish.

4. 4

   Set a wire rack in a rimmed baking sheet. Invert a loaf pan onto the center of the rack (this will be used to prop up the chops later).

5. 5

   Place pork chops on a cutting board. Working with one chop at a time, and starting at one end, insert a paring knife at a 45-degree angle through the fat cap to create a 1/4-inch slit, pushing the knife through until you reach the cutting board (do not cut from edge to edge). Repeat around the perimeter of the fat cap, spacing slits 3/4 inch apart. If your chops have no fat cap, skip this step.

6. 6

   Sprinkle the chops all over with salt.

7. 7

   Dredge the chops thoroughly in the flour, shaking off any excess, and return them to the cutting board.

8. 8

   Using one hand, dip one chop into the egg and allow the excess to drip back into the bowl to ensure a very thin coating.

9. 9

   Place the chop on top of the panko and, using your other hand, cover the pork with crumbs, pressing firmly so they stick to all sides. Return the chop to the cutting board.

10. 10

    Repeat the coating process with the remaining chops, tilting the dish to rearrange the panko on one side before coating each new chop.

11. 11

    Heat the vegetable oil in a 12-inch cast-iron skillet over medium heat to 340°F (171°C). To take the temperature, tilt the skillet slightly so the oil collects on one side for the thermometer probe.

12. 12

    Place the chops in the skillet. Cook, using tongs to lift one edge of each chop occasionally to allow steam to escape, until deep golden brown on both sides, about 4 minutes per side.

13. 13

    Transfer the chops to the prepared rack, leaning them vertically against the inverted loaf pan. Let the meat rest for 5 minutes.

14. 14

    Divide the chilled cabbage evenly among 4 serving plates and portion the rice into 4 bowls.

15. 15

    Slice the chops crosswise into 1/2-inch thick strips and transfer to the plates. Serve immediately with lemon wedges, soy sauce, and wasabi.

Notes

The cooking time is dependent on the thickness of the pork chops; do not substitute chops of another thickness. If you don’t have a cast-iron skillet, use stainless steel and increase the oil to 1 cup. For the crispest texture, look for panko crumbs that are large and flaked rather than small and pebbly. This dish also pairs well with DIY Bull-Dog Sauce.

Nutrition per serving

• main
• pork
• fried
• Japanese
• dinner
• tonkatsu