Ingredients with Measurements:
- 4 pork chops, boneless
- 1 cup all-purpose flour
- 2 eggs
- 1 cup panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
Special Equipment Needed:
- Konro grill or any grill pan
- Meat mallet
Step-by-Step Instructions:
1. Preheat the konro grill or grill pan over medium-high heat.
2. Place the pork chops between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
3. Season the pork chops with salt and pepper.
4. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
5. Dredge each pork chop in flour, shaking off any excess.
6. Dip the pork chop in the beaten eggs, making sure it is fully coated.
7. Coat the pork chop in panko breadcrumbs, pressing the crumbs onto the meat to ensure they stick.
8. Repeat with the remaining pork chops.
9. Add enough vegetable oil to the konro grill or grill pan to cover the bottom.
10. Once the oil is hot, add the pork chops and cook for 3-4 minutes on each side or until golden brown and cooked through.
11. Remove the pork chops from the grill and place them on a paper towel-lined plate to drain any excess oil.
12. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 20g
Carbohydrates per serving: 30g
Protein per serving: 25g
Substitutions for ingredients:
- Chicken breast can be substituted for pork chops.
- Gluten-free flour and breadcrumbs can be used for those with dietary restrictions.
Variations:
- Add spices or herbs to the flour or breadcrumbs for added flavor.
- Serve with a side of rice and vegetables for a complete meal.
Tips and Tricks:
- Make sure the oil is hot before adding the pork chops to ensure a crispy crust.
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F.
Storage Instructions:
Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the pork chops in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the pork chops on a bed of lettuce or with a side of pickled vegetables for added color and texture.
Garnishes:
Garnish with chopped scallions or cilantro for added flavor.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested Side Dishes:
- Steamed rice
- Stir-fried vegetables
- Miso soup
Troubleshooting Advice:
- If the pork chops are not crispy enough, increase the heat of the konro grill or grill pan.
- If the pork chops are overcooked, reduce the cooking time or lower the heat.
Food Safety Advice:
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food History:
Konro Katsu is a Japanese dish that originated in the city of Nagoya. It is a variation of tonkatsu, a breaded and deep-fried pork cutlet.
Flavor Profiles:
Konro Katsu is crispy on the outside and juicy on the inside, with a savory and slightly sweet flavor.
Serving Suggestions:
Serve hot with your favorite dipping sauce, such as tonkatsu sauce or soy sauce.
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Region: Japanese