Tonkatsu - Japanese Pork Chop

Preparation

1. Get rid of the excess fat on the pork chops. Flatten the chops with the back of the cleaver, this will help them cook faster and evenly. Season the pork chops with garlic, sugar and sesame oil.

2. Arrange the beaten egg, flour and the panko in separate bowls ready for coating the pork chops. Season the flour with a little salt and pepper and mix together well. To panko the pork chops, coat them with the flour making sure to get rid of the excess flour. Dip them into the eggs and finally the panko.

Cooking

3. Half-fill a large frying pan with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil.

4. Pan fry the pork chops 4 - 5 minutes on each side until fully cooked. Drain the excess oil.

5. Slice and serve with shredded cabbage and topped with tonkatsu sauce.

Enjoy!

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