Tonkatsu (Japanese Fried Pork Chops)

• porcijos: 4 servings
• bendras laikas: 1 hour

Ingredientai

2 cups green cabbage

¼ cup all-purpose flour

2 large egg

2½ cups panko bread crumb

4 boneless pork chop, ¾ inch thick

1 teaspoon Kosher salt

¾ cup vegetable oil for frying

4 cups rice, preferably Japanese short-grain

Lemon wedge

Soy sauce

wasabi paste or Japanese mustard

Nurodymai

Note: The cooking time is dependent on the thickness of the pork chops. Do not substitute chops of another thickness. If you can, purchase chops with a 1/4-inch-thick fat cap. If your pork chops do not have a fat cap, skip step 3. Panko may be sold in boxes or bags, some of which have windows showing the size and shape of the crumbs; for the crispest texture, look for crumbs that are large and flaked rather than small and pebbly. If you don’t have a cast-iron skillet, use stainless steel and increase the oil to 1 cup. If desired, serve the tonkatsu with our DIY Bull-Dog Sauce and/or lemon, soy sauce, and wasabi.

Place cabbage in salad spinner basket. Add single layer of ice cubes to salad spinner bowl. Set basket on ice and add cold water to cover cabbage. Let sit until cabbage is cold and crisp, 10 minutes. Drain and spin until very dry. Cover and refrigerate until ready to use. (Cabbage can be prepared up to 3 hours in advance.)

Place flour in medium bowl. Beat eggs in second medium bowl until no streaks remain. Spread panko in even layer over 1 half of 13 by 9-inch baking dish. Set wire rack in rimmed baking sheet. Invert loaf pan onto center of rack.

Place pork chops on cutting board. Working with 1 chop at a time, and starting at 1 end of chop, insert paring knife at 45-degree angle through fat cap to create ¼-inch slit, pushing knife through until you reach cutting board (do not cut from edge to edge). Repeat around perimeter of fat cap, spacing slits ¾ inch apart

Sprinkle chops all over with salt. Dredge chops thoroughly in flour, shaking off excess and returning to cutting board. Use your hand to dip 1 chop in egg and allow excess to drip back into bowl to ensure very thin coating. Place chop on top of panko and, using your other hand, cover pork with crumbs, pressing firmly so crumbs stick to all sides. Return to cutting board. Repeat with remaining chops, tilting dish to rearrange panko on 1 side before coating.

Heat oil in 12-inch cast-iron skillet over medium heat to 340 degrees (to take temperature, tilt skillet slightly so oil collects on 1 side). Place chops in skillet and cook, using tongs to lift 1 edge of each chop occasionally to allow steam to escape, until deep golden brown on both sides, about 4 minutes per side. Transfer chops to prepared rack, leaning them against loaf pan. Let rest for 5 minutes.

Divide cabbage evenly among 4 serving plates and portion rice into 4 bowls. Slice chops crosswise ½ inch thick and transfer to plates. Serve with lemon wedges, soy sauce, and wasabi.

Pastabos

Pair with bulldog sauce (1/3 cup ketchup, 1/4 cup Worcestershire, 1 tbsp sugar, 1 tbsp oyster sauce, splash of rice vinegar and salt to taste)

NYT called for a dressing on the cabbage which I enjoyed (4T mayo, 2T rice vinegar, 1T soy sauce, 1t sesame oil, then add 3 cups of shredded cabbage right before serving so it stays crunchy)

Next time you could make bulldog sauce and cabbage sauce while frying — it’s a lot of standing around once they’re in the fryer

Let pork chops rest for 10 minutes before frying to help coating adhere

One Costco pork chop (AKA two halved pork chops) between the two of us would have been enough, or if you want to do two Costco chops, you could fry the next day for pork sandwiches

Mityba

• Kalorijos: 1560
• Bendras Riebalų Kiekis: 61 g
• Sočiųjų Riebalų Kiekis: 9 g
• Nesotieji Riebalai: 43 g
• Transriebalai: 0 g
• Cholesterolis: 202 miligrams
• Natris: 648 miligrams
• Bendri Angliavandeniai: 187 g
• Bendras Cukraus Kiekis: 2 g
• Baltymai: 57 g