Crispy Pork Katsu

There are a number of delicious ways to enjoy a pork chop, but I think my very favorite just might be a Crispy Pork Katsu. It is a flattened boneless pork chop that is then panko crusted with the flavors of ginger and garlic. This recipe is a demonstration in seasoning every step of cooking. By adding flavor to each step of the dredging process, you get a tender and juicy pork chop.

It’s important to have a good dredging station whenever you plan to bread meats for frying up to perfect crispiness. I like to use trays that are specifically meant for dredging – but three large plates will work too. The trays tend to a better job at keeping your counters clean is all. You need the initial flour station – which should be seasoned. You need the egg station which should also have seasoning. Then you need the panko and cornstarch station. It is important to get an even coating in each stage to make sure you get perfectly coated meat.

When it comes to flattening of the pork chop, there are some tricks. I use two pieces of parchment paper to put on top and bottom of the pork chop to limit contamination. If you do not have a meat mallet, a rolling pin will work just fine. It’s important to not just hit straight down, but to have a down and outward motion that actually works to increase the surface area of the chop. You are not looking to pulverize the pork but to make it thinner and larger.

I most love to serve this with my Simple Chow Mein. It greatly compliments both recipes. I do like to add a bit of sweet chili sauce over the top of the katsu so that it gets a saucy bite.

Now Let’s Get Cookin’!

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Crispy Pork Katsu

A delicious pork chop covered in panko crumbs with the flavors of ginger and garlic

Course Dinner, Main Course

Cuisine American, Asian, Japanese

Keyword creamy ginger dressing, katsu, panko, pork, pork chops, pork katsu

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 6 Thick Cut Pork Chops ¾-1 inch thick, boneless
• 2 cup Flour
• 2 tsp Ground Ginger divided
• 2 tsp Garlic Powder divided
• 2 tsp Salt divided
• 2 tsp White Pepper divided
• 3 Large Eggs
• 3 cups Panko Bread Crumbs
• ½ cup Cornstarch
• Cooking oil Toasted Sesame Oil, preference

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Instructions

• Place each pork chop between two sheets of parchment and flatten with a meat mallet or rolling pin to ½ inch or less thickness.
• Set up your dredging station: Tray 1 – flour, 1 tsp ground ginger, 1 tsp garlic powder, 1 tsp white pepper. Tray 2 – beaten eggs, 1 tsp salt, 1 tsp white pepper. Tray 3 – panko crumbs, cornstarch, 1 tsp salt, 1 tsp garlic powder, 1 tsp ground ginger. Make sure each is evenly combined.
• Run each flattened pork chop through tray 1, 2 and 3 and set aside.
• Add enough oil to bottom of the frying to be ½ inch deep. Bring to 350degF. Fry each pork chop for 3-5 minutes on each side (should be perfectly golden brown). Remove to a wire rack over paper towels.
• Right before serving cut each katsu into thin strips for serving. Drizzle with sweet chili sauce if desired.