If you notice, I don’t post beef recipes often. In almost three years of Kawaling Pinoy, I have just about twenty beef recipes in the archive. You see, my taste leans more towards pork than beef. I’ll choose a thick center cut pork chop over the most premium hunk of steak anytime of the day. The thing, though, with the leaner pork cuts, they can be a challenge to cook. A matter of minutes can make a difference between slicing through a succulent pork loin and chewing a cardboard-like piece of meat. However, I do have a few favorite ways to prepare juicy, flavorful pork chops. First, have you tried my salt and pepper pork chops yet? It took a bit of experimentation before I finally nailed this recipe but are they oh-so worth it! Second, tonkatsu pork.
Tonkatsu is a type of Japanese dish wherein seasoned meat is lightly dredged in flour, dipped in eggs and coated in Panko bread crumbs before deep-frying in sizzling oil until golden and crisp. The deep-fried cutlets are then served with shredded cabbage on the side and a thick, sweet and salty tonkatsu sauce as the traditional condiment.
- 4 center cut pork chops about 1/2 inch thick
- salt and pepper to taste
- 1/2 flour
- 2 eggs
- 1 and 1/2 cups panko bread crumbs
- 1/2 head shredded cabbage
- tonkatsu sauce available at most Asian stores
- Cut two slits about 2 inches apart through the fat and connective tissue on each of the pork chops. (This will prevent them from curling during frying.)
- Season with salt and pepper to taste. Allow chops to rest in room temperature for about 30 minutes.
- In wide heavy bottomed skillet over medium heat, heat about 2-inches deep of oil to about 350 F.
- Place flour in one plate, the bread crumbs in another plate and the eggs in a bowl. Lightly dredge pork chop in flour, dip in eggs and then roll in bread crumbs, patting down crumbs to fully coat. Repeat with remaining pork chops.
- Add pork chops into hot oil and deep-fry, turning as needed, for about 8 to 10 minutes or until breading is golden and pork is cooked through. Remove from pan and drain on a wire rack set over a baking sheet. Do not overcrowd pan. Cook in batches depending on size of skillet.
- Let rest for about 2 to 3 minutes before slicing. Serve with a generous heap of shredded cabbage and a side of tonkatsu sauce.