Fried. Pork. Honestly there is not much more that needs to be said about it. I could say how crispy the perfectly seasoned panko breading is. I could say how tender the pork is. I could say how it took all of me to refrain from eating it while Ryan was taking the picture. And I could say how Ryan and I loved this so much the only thing muttered over the table during dinner was “Mmmm….good”. But, I’m not going to say any of that. Instead all I’m going to say is Fried. Pork.
This is a breading technique that I have used for a really long time without ever realizing that there was actually a name for it. I always use panko bread crumbs when I fry, or bake, things because they make for a much crispier crust. And when I’m frying something or even baking something my favorite part is always the crispy outside that crunches with the first bite. Once you try the pork, you’ll want to try it on other things too. Some of my favorites are chicken and zucchini.
Tonkatsu PorkPrint Recipe
- 4 boneless pork chops 1/4 inch thick
- 1 teaspoon kosher salt, plus more for sprinkling on pork
- 1/2 teaspoon ground black pepper, plus more for sprinkling on pork
- 1/2 cup flour
- 1 egg, beaten
- 1 cup panko bread crumbs
- canola oil for frying
Lightly season both sides of the pork chops with kosher salt and black pepper.
Set up an assembly line with flour, egg and panko bread crumbs. Season the flour with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Use the remaining salt and pepper to season the panko bread crumbs.
Dip one pork chop into the flour, then into the egg and finally into the panko bread crumbs. Be sure to coat completely. Set aside. Repeat until all pork chops are coated.
Heat 1/4 inch of oil in a skillet over medium heat. Drop a couple panko bread crumbs in the oil, if they sizzle the oil is hot enough. Cook pork chops until cooked through and golden brown, 3 - 4 minutes per side.
Slice and serve.