Fried cutlet tossed in a Chinese-inspired garlic and ginger soy reduction.
Hands-free mode with voice commands & timers
No ratings yet
Season the pork chops with salt and pepper, then dredge each in flour, dip in beaten eggs, and coat thoroughly with panko breadcrumbs.
In a small saucepan, combine soy sauce, brown sugar, minced garlic, grated ginger, and rice vinegar.
Simmer the sauce over medium heat for 5-7 minutes until it reduces slightly and becomes a syrupy glaze, then stir in the sesame oil.
Heat vegetable oil in a large skillet over medium-high heat until it reaches approximately 350 degrees Fahrenheit.
Fry the breaded pork chops for 3-4 minutes per side until the crust is deep golden brown and the pork is cooked through.
Remove the pork from the oil and let it rest on a wire rack for 2 minutes to maintain crispiness.
Slice the tonkatsu into strips and generously drizzle the warm garlic-soy reduction over the top.
Garnish with sliced green onions and serve immediately with steamed white rice.
