- 1 cup panko
- 1 tablespoon neutral oil
- 1 thick cut pork loin pork chop
- 2 tablespoons flour
- 1 egg lightly beaten
- Rice, Shredded Cabbage, Tonkatsu Sauce
A dish that deserves your attention is baked tonkatsu. You don’t need to travel to Japan to eat pork tonkatsu! Bake it at your own convenience time at home. You need a Japanese food to get obsessed with? Guess what? You have found the right one. Imagine yourself taking a bite of tender, juicy pork chop that is enclosed in a crispy panko that has been fried to perfection.
Even though it is not a typical dish to make at home, you should try this super delicious and tender meal. Prepare it for your family and see how quickly it will turn into their favorite meal. baked pork tonkatsu is the total game-changer if you don’t want to deep fry but still enjoy a juicy dish with a crispy breadcrumbs coat. Serve baked pork tonkatsu with your fluffy white rice, shredded cabbage, tonkatsu sauce. Enjoy this great recipe!
- Heat the oven to 275°F. While the oven is heating, toast the panko. Add the panko to a dry pan and toast over medium heat, stirring. Drizzle on the oil and stir until golden and toasty.
- Remove from the heat and place the panko in a shallow bowl to cool. Season both sides of the chop, then dust with flour, shaking of the excess.
- Dip into the lightly beaten egg, then into the panko, pressing to make sure that it is completely coated. Place on a lightly oiled wire rack on a foil lined baking sheet.
- Bake until the internal temperature reaches 120°F, about 30-45 minutes depending on the thickness of your pork chop. The pork chop pictured was 1.5 inches thick and took 40 minutes.
- Turn the heat up to 450°F and continue to cook until the internal temperature reaches 135, about 5 minutes.
- Slice and serve with fluffy white rice, shredded cabbage, tonkatsu sauce, and Japanese mustard.