Ingredients with Measurements:
- 4 Kurobuta pork chops (1 inch thick)
- 1 cup all-purpose flour
- 2 eggs
- 2 cups panko breadcrumbs
- 1/4 cup vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 2 cups chicken or vegetable broth
- 1/4 cup curry powder
- 1 tablespoon honey
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Cooked rice for serving
Special equipment needed:
- Deep-fry thermometer
- Large skillet or wok
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Place the flour, eggs, and panko breadcrumbs in three separate shallow dishes.
3. Season the pork chops with salt and pepper. Dredge each chop in the flour, shaking off any excess. Dip in the beaten eggs, then coat in the panko breadcrumbs, pressing the crumbs onto the pork to adhere.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the pork chops until golden brown and cooked through, about 3-4 minutes per side. Transfer to a baking sheet and bake in the preheated oven for 10-15 minutes to ensure they are fully cooked.
5. In the same skillet or wok, sauté the onion and garlic until fragrant and softened, about 2-3 minutes. Add the chopped carrots and potatoes and cook for another 5 minutes.
6. Add the chicken or vegetable broth, curry powder, honey, and soy sauce to the skillet. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender and the sauce has thickened.
7. Transfer the curry sauce to a blender or food processor and blend until smooth.
8. Serve the pork chops over a bed of cooked rice and drizzle with the curry sauce.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Oven: 350°F
- Skillet or wok: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 650
- Fat: 29g
- Carbohydrates: 56g
- Protein: 38g
Substitutions for ingredients:
- Kurobuta pork chops can be substituted with regular pork chops or chicken breast.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed cornflakes.
- Curry powder can be substituted with garam masala or any other curry spice blend.
Variations:
- Add diced apples or raisins to the curry sauce for a sweeter flavor.
- Substitute the pork chops with tofu for a vegetarian version.
- Add chopped bell peppers or zucchini to the curry sauce for extra vegetables.
Tips and tricks:
- Make sure the oil is hot enough before frying the pork chops to ensure they are crispy and golden brown.
- Use a deep-fry thermometer to monitor the oil temperature.
- Let the pork chops rest for a few minutes before slicing to keep them juicy.
Storage instructions:
- Store any leftover pork chops and curry sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork chops in the oven at 350°F for 10-15 minutes or until heated through.
- Reheat the curry sauce in a saucepan over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the pork chops and curry sauce in separate bowls and let your guests assemble their own plates.
- Garnish with chopped scallions or cilantro for a pop of color.
Pairings:
- Serve with steamed vegetables such as broccoli or green beans for a balanced meal.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Steamed rice
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the pork chops are not crispy enough, increase the heat of the oil or fry them for a longer time.
- If the curry sauce is too thick, add more broth or water to thin it out.
- If the curry sauce is too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure the pork chops are fully cooked before serving.
- Use a meat thermometer to ensure the internal temperature of the pork chops reaches 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Katsu curry is a popular Japanese dish that combines breaded and fried meat with a thick curry sauce. It originated in Japan in the 1940s and has since become a staple in Japanese cuisine.
Flavor profiles:
- The pork chops are crispy and savory, while the curry sauce is rich and slightly sweet with a hint of spice.
Serving suggestions:
- Serve the pork chops and curry sauce over a bed of steamed rice for a filling and satisfying meal.
- Add a side of pickled vegetables or a small salad for a refreshing contrast to the rich flavors of the dish.
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Region: Japanese