Tonkatsu with East-West Sauce

The name Tonkatsu probably has a few of you wondering, but basically this is a boneless pork chop that has been pounded to a quarter inch, then breaded in panko and lightly fried.  A Japanese version of Pork Milanese, if you will.  The thing that sets this dish apart is the tangy flavor of the East-West Sauce that gets drizzled on top.  It's a lovely blend of ketchup, soy sauce, Worcestershire, and rice wine vinegar and it totally makes this pork dish.  It's crave-worthy, for sure.

This recipe called for deep frying, but we're focusing on healthy eating right now so I used a large nonstick skillet and about 1/4 cup vegetable oil.  It takes a little babysitting, and you need to cook over medium-low heat to prevent burning, but I think the crust turned out fabulous.  It is important not to crowd the pan otherwise your crust will not brown properly.  Cook two pork chops at a time for optimum results.

Also, I have found that breading can be tricky business.  I've noticed that my panko gets somewhat wet and soggy after a few dredges.  Wet and soggy panko will not adhere to anything, so to remedy this problem I separate my panko into two breading dishes.  One dish for the first two chops.  The second for the last two pork chops, etc.  This makes a few more dirty dishes, but it does ensure a perfect even coating.

Another tip for perfect breading is to refrigerate anything you bread for at least ten minutes.  The breading procedure introduces something wet (the egg, milk, etc.).  Refrigerating allows the item to dry out which means that your breading will adhere better once it hits the pan.

Tonkatsu with East-West Sauce

Adapted from Step-by-Step Cooking

by Madhur Jaffrey

Serves 4

4 boneless pork loin chops

salt and pepper

1 egg, beaten

1-1/2 cups panko

vegetable oil, for frying

Optional: East-West Sauce and/or lemon slices for serving

Pound 4 boneless pork chops to about one quarter inch each.  Season each with salt and pepper.  Dip pork in beaten egg, then into panko to coat.  Set each coated pork chop aside on a baking sheet.  Once all pork chops are coated place the baking sheet in the refrigerator for at least 10 minutes.  This time in the fridge helps the panko to dry out and adhere to the pork chops.  

After refrigerating the coated pork chops for at least minutes, remove and set aside.  Heat about 1/4 cup vegetable oil over medium heat in a nonstick skillet.  When the pan becomes hot, add as two pork chops at a time, browning on each side.  They should cook through in about 8 minutes (4 minutes each side).  Drain on paper towels and keep warm in a warm oven until all pork chops are cooked.

Serve with East-West Sauce and/or lemon wedges.

East-West Sauce

Makes about 1/2 cup

1/2 mustard powder

4 teaspoons hot water

4 tablespoons tomato ketchup

4 teaspoons sake (*optional)

4 teaspoons soy sauce

4 teaspoons sugar

4 teaspoons Worcestershire sauce

4 teaspoons rice wine vinegar

 Mix the mustard powder with 4 teaspoons hot water in a small bowl.  Add in remaining ingredients and mix well.  

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