Tonkatsu Curry
Yield: 3 servings
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
-
For the Pork Chop
- 3 boneless pork chops
- 1/2 teaspoon salt
- 1/2 cup of all purpose flour
- 1 egg
- 3/4 cup of breadcrumbs
- Cooked rice
- 3 packets ready made Japanese curry
- Benishoga (red ginger)
- Kewpie mayo
- Tonkatsu sauce
For Serving
Optional Toppings
Directions
Pat dry and flatten pork chop with a meat pounder or back of the knife. Season with salt.
Flour the pork chops and shake off excess flour.
Dredge each pork chop in the egg wash.
Dip each pork chop into the panko breadcrumbs.
Heat up 1/2 cup of light olive oil in a cast iron pan on medium heat.
Pan fry the pork chops on each side for 5 minutes. Finish cooking in the oven at 375 degrees Fahrenheit for 5 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
Heat up Japanese instant curry according to the package instructions.
In a deep plate, lay a bed of rice. Top with curry and sliced tonkatsu.