This pork chops tonkatsu a very simple fried breaded porkchops to cook and requires very few ingredients usually found in your kitchen pantry or inside the refrigerator. This dish is actually as Japanese dish called tonkatsu, a breaded piece of pork meat which is fried and serve with the tonkatsu sauce. Although usually pork chops or pork steak is used in cooking tonkatsu, I just called it pork chop tonkatsu just to emphasize that the meat I used is pork chops with bone-in. If you can buy tonkatsu sauce in the supermarket, then you don’t need to make one but I also have a recipe below of the tonkatsu sauce which is close to the real thing. Just find it below.
Pork Chops Tonkatsu: A Simple Yet Irresistible Classic
When I think of comforting meals that bring everyone to the table, pork chops tonkatsu is always at the top of my list. This dish is an adaptation of the Japanese classic, tonkatsu, which traditionally features a breaded, fried pork cutlet served with a tangy sauce. My family has given it a little Filipino flair by using bone-in pork chops for a heartier, rustic feel. It’s a recipe that’s easy to prepare, requires just a few pantry staples, and guarantees big smiles all around.
The first time I tried it was during a weekend visit to my uncle Jun in Pampanga. Known in our family as the kusinero, he could whip up anything with flair. He shared that the secret to the perfect tonkatsu is in the preparation of the meat and the careful frying technique. Watching him work in his small but well-loved kitchen, I knew this was a recipe I’d bring home and make my own.
Prepping the Pork for Tender Results
A key step in making pork chops tonkatsu is tenderizing the meat. Uncle Jun always stressed this as a crucial part of the process. Using a meat mallet (or the back of a cleaver, as my Lola used to do), gently pounding the pork chops ensures they cook evenly and turn out tender and juicy. For beginners, this might seem like an unnecessary extra step, but trust me—it makes all the difference.
Seasoning is just as important. A simple sprinkle of salt and pepper on both sides does wonders to enhance the flavor of the pork without overpowering the dish. Rub the seasoning thoroughly into the meat to ensure every bite bursts with flavor.
Building the Perfect Crispy Coating for Pork Chops Tonkatsu
What makes pork chops tonkatsu truly irresistible is the crispy, golden crust that encases the meat. The classic breading method of dredging the pork in cornstarch, dipping it in beaten eggs, and coating it with breadcrumbs creates that perfect texture. My cousin Ana once told me a trick she learned in culinary school: gently press the breadcrumbs onto the pork to help them adhere better, ensuring every corner gets that delightful crunch.
Using panko breadcrumbs, if you can find them, elevates the dish to the next level. Their airy, flaky texture gives the tonkatsu that signature crispiness. But if all you have are regular breadcrumbs, no worries—they’ll still give you a satisfying crunch when fried.
Frying Pork Chops Tonkatsu to Golden Perfection
Frying can be intimidating for beginners, but it’s nothing to fear if you follow a few simple tips. Heat about an inch of oil in a deep frying pan over medium heat. You’ll know it’s ready when you drop in a breadcrumb, and it sizzles gently. Too hot, and the crust might burn before the pork cooks through; too cold, and the breading will absorb excess oil and turn soggy.
Carefully place the breaded pork chops in the pan, letting them fry undisturbed until golden brown. Flip them over with tongs to cook the other side. The sizzling sound, the aroma wafting through the air—it’s enough to make anyone’s mouth water. Once done, place the pork chops on a strainer or paper towels to drain off any excess oil.
The Star of the Show: Tonkatsu Sauce
No pork chops tonkatsu is complete without the signature tangy-sweet tonkatsu sauce. If you can find store-bought sauce, it’s a quick and convenient option. But there’s something special about making your own. My sister May shared a recipe she perfected during her time in Osaka, which I’ve adapted here. A mix of Worcestershire sauce, ketchup, soy sauce, and sugar, it’s a simple blend that closely mimics the authentic flavor.
A Dish with a Rich History
Though tonkatsu has become a staple in Japanese cuisine, its origins are rooted in Western influences. It’s believed to have been inspired by European breaded cutlets, introduced to Japan in the late 19th century during the Meiji Era. Over time, the Japanese adapted the dish to suit their tastes, and it evolved into the tonkatsu we know today. In the Philippines, we’ve embraced it with our own tweaks, often using ingredients we have on hand and pairing it with rice instead of shredded cabbage.
For me, pork chops tonkatsu is more than just a meal; it’s a bridge between cultures and generations. It’s a dish that reminds me of family gatherings, shared stories, and the joy of creating something delicious from simple ingredients.
Bringing It All Together
Whether you’re new to cooking or a seasoned pro, it is a dish that’s hard to mess up and impossible to forget. With its tender, flavorful pork and crunchy breaded crust, it’s the kind of recipe that’s bound to become a family favorite. Serve it with a side of steaming rice and a drizzle of tonkatsu sauce, and you’ve got a meal that’s as comforting as a warm hug.
So the next time you’re looking for a quick and satisfying dish, give this tonkatsu a try. It’s proof that sometimes, the simplest recipes are the ones that leave the biggest impression.
How to Cook Pork Chops Tonkatsu
Ingredients
- 4 pcs pork chops
- 1 cup cornstarch
- 1 cup Panko breadcrumbs
- 2 pcs raw eggs
- white pepper to taste
- fine salt to taste
- cooking oil for frying
For the Tonkatsu sauce
- 2 Tbsp. Worcestershire sauce
- 4 Tbsp. tomato ketchup
- 1 Tbsp. sugar
- 1 tsp. oyster sauce
- 1 tsp. soy sauce optional
- salt to taste optional
Instructions
How to Cook Pork Chops Tonkatsu:
- Pound each pork chops with a meat mallet or back of a cleaver. Season with salt and pepper on both sides of the pork chops.
- Rub the salt and pepper to distribute it evenly on all surface.
- Prepare 3 pieces of deep plates containing cornstarch, bread crumbs and beaten eggs.
- First dredge the pork chops in the cornstarch then dip in the beaten eggs and coat it with breadcrumbs pressing gently on all sides to help stick the breadcrumbs on the pork chops.
- Heat oil in a frying pan about an inch deep then fry the pork chops until golden brown. Flip the pork chop to fry the other side also until golden brown.
- When the pork chops are cooked, remove from pan and put in a strainer to remove excess oil.
- Slice the pork chops and serve with tonkatsu sauce (see recipe below)
To make the tonkatsu sauce:
- Mix all the ingredients in a small bowl and stir until well combined. Serve with the porkchops tonkatsu.
Video
Notes
Cooking Tips:
Tenderize the Pork for Juicier Results
To ensure your pork chops are tender and easy to eat, lightly pound them with a meat mallet or the back of a cleaver. This step breaks down the fibers, making the meat more tender and helping it cook evenly. Skipping this step may result in tougher pork chops, especially when using bone-in cuts.Press the Breadcrumbs for a Better Coating
When coating the pork chops with breadcrumbs, gently press them onto the meat to ensure they stick firmly. This creates an even crust, which enhances the texture and prevents the breading from falling off during frying. A well-adhered coating also ensures the pork chops fry to a beautiful golden-brown finish.Fry at the Right Temperature for Perfect Crispiness
Maintain medium heat when frying the pork chops to achieve a crispy, golden crust without burning. Test the oil by dropping in a breadcrumb—if it sizzles gently, it’s ready. Avoid overcrowding the pan, as this lowers the oil temperature and can result in soggy breading.
