Description
A crispy, tender baked pork katsu recipe that takes under 30 minutes to make. This healthier alternative to deep-fried tonkatsu uses a wire rack and panko breadcrumbs for maximum crunch without the excess oil.
Ingredients
Scale
- 2 pounds (900g) pork loin chops or tenderloin
- 2 cups (160g) panko breadcrumbs
- 1/2 cup (60g) all-purpose flour
- 2 large eggs, beaten with a pinch of salt and 1 teaspoon water
- Cooking spray or olive oil
- Salt and pepper for seasoning
- 1/4 cup (60ml) Worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon rice vinegar
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- Shredded cabbage for serving
- Lemon wedges for serving
Instructions
- Preheat oven to 400°F (200°C). Pat pork chops dry and pound to 1/4-1/2 inch thickness. Score edges with a knife to prevent curling.
- Set up three shallow bowls: one with flour (seasoned with salt/pepper), one with beaten eggs, and one with panko breadcrumbs.
- Dredge each chop in flour, dip in egg wash, then press firmly into panko to coat all sides.
- Place breaded chops on a wire rack set over a baking sheet. Spray tops generously with cooking oil.
- Bake for 15-20 minutes, flipping halfway through and spraying the other side, until internal temperature reaches 145°F (63°C) and breading is golden.
- While pork bakes, whisk Worcestershire sauce, ketchup, soy sauce, brown sugar, rice vinegar, garlic, and ginger in a small saucepan. Heat over medium-low for 2-3 minutes until slightly thickened.
- Let pork rest for 5 minutes before slicing into strips.
- Serve sliced pork over shredded cabbage with tonkatsu sauce, lemon wedges, steamed rice, and miso soup.
Notes
Do not skip resting the pork for 5 minutes to keep juices inside. Press breadcrumbs firmly to ensure they stick. Use a wire rack to ensure the bottom gets crispy. If you don’t have a rack, flip halfway through but expect a softer bottom. Tonkatsu sauce can be made ahead and stored for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pork chop with shr
- Calories: 450
- Sugar: 12
- Sodium: 680
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 2
- Protein: 35
Keywords: pork katsu, baked tonkatsu, japanese dinner, easy weeknight meals, crispy pork, healthy fried food alternative