Crispy Tonkatsu is on the menu tonight! Thinly sliced pork chops are coated with a delicious buttermilk mixture and dredging seasoning, then fried. You are going to love these!
If you’re looking for tender, juicy pork chops, look no further. We’ve all had our fair share of overcooked dry pork chops, we’re not that. This recipe is also full of flavor that you don’t always expect from fast food.
The pork chops are great on their own, but topped with a milk gravy, it’s just addictive. Serve it with creamy mashed potatoes and your favorite veggies and your family will go nuts. You may want to make extra pork chops, as one just isn’t enough!
Boneless or with bone:
When it comes to making tonkatsu, you really have the option of boneless or bone-in. Boneless pork chops are easier to eat, but bone-in pork chops cook more evenly.
Pork Chops:
We used short ribs in this recipe. It has a large bone on one side that is easy to find and pull out. Other cuts of pork you can use are: tenderloin chops, boneless chops, or shoulder chops.
- Ribs: This is the most desirable pork chop. It comes from the rib section (hence the name) with a large bone on one side. The meat was tender and had a nice pork flavor.
- Far cut: This pork chop has a T-bone in the middle. It has two different meats on it, one tenderloin and the other tenderloin. The two types of meat cook at different rates, making them more difficult to cut.
- Boneless Short Ribs: This is the leanest pork. This cut of meat can easily be overcooked and dried out because it has very little fat, connective tissue, and doesn’t have any bones. This is the most common cut of pork chops in the US, but it’s certainly suboptimal because it’s lean and can easily be overcooked.
- Shoulder cut: This is the least popular cut of pork chops and is not commonly found in American grocery stores. They have a lot of flavor, but also a lot of gristle and bone. These ribs are best braised.
What should tonkatsu be served with?
The mashed potatoes were great. Tonkatsu is also often served with milk sauce. We also love pairing it with greens, crisp salads or roasted veggies, or both!
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat single servings in the microwave in 30-second increments or in an oven preheated to 350 degrees until heated through.
If you liked this recipe, you might be interested in these other savory pork recipes:
watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.
Crispy Tonkatsu is on the menu tonight! Thinly sliced pork chops are coated with a delicious buttermilk mixture and dredging seasoning, then fried. You are going to love these!
raw material
pork chops
- 4 Boneless Pork Loin Chops 1/4 to 1/2 inch thick
- 1 teaspoon Salt
- 1 teaspoon black pepper
- 2 cup cheese
- 1/4 cup Buffalo Hot Sauce Elective
dredging mixture
- 1 1/2 cup all purpose flour
- 1/2 cup corn starch
- 2 teaspoon Salt
- 2 teaspoon chili
- 1 teaspoon Black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 cup vegetable oil for frying
instruct
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Season pork chops with 1 teaspoon salt and 1 teaspoon black pepper.
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Pour buttermilk and hot sauce into a 9×13 saucepan and stir to combine. Dip the seasoned pork chops into the buttermilk mixture and set aside. Refrigerate for up to 6 hours, or use immediately.
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In another shallow bowl, whisk together flour, cornstarch, 2 teaspoons salt, paprika, 1 teaspoon ground black pepper, onion powder, and garlic powder.
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Working one at a time, remove pork chops from buttermilk mixture. Shake gently to remove excess. Put it in the dredging mix and coat it thoroughly. Click on the excess.
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Place the breaded ribs in the 350-degree oil. Fry 2 to 3 ribs at a time. The meat will lower the temperature of the oil, so keep it as close to 350 degrees as possible. Fry each slice 4 to 5 minutes per side, until the pork is golden brown and the internal temperature reaches 145°F.
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Remove from oil and place on paper towels. Let them rest for 5 minutes before serving.
notes
Easy Milk Gravy Recipe
- 2 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups of milk
- salt and pepper to taste
- Melt butter in a medium saucepan over medium high heat. Once melted, stir in the flour and cook for 2-3 minutes.
- Slowly pour in the milk and bring to a simmer. When heated, the liquid thickens. Once the gravy has thickened, season with salt and pepper.
Serve: 1pork chops | Calories: 496kcal | carbohydrate: 39G | protein: 35G | fat: twenty oneG | Saturated fat: 12G | cholesterol: 99mg | sodium: 1620mg | Potassium: 662mg | fiber: 1G | sugar: 4G | Vitamin A: 460unit | calcium: 106mg | iron: 2mg
