Ingredients with Measurements:
- 4 boneless pork chops
- 1 cup all-purpose flour
- 2 eggs
- 2 cups panko breadcrumbs
- Salt and pepper
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons curry powder
- 2 tablespoons flour
- 2 cups chicken broth
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon grated ginger
- Cooked rice, for serving
Special equipment needed:
- Deep frying pan
- Whisk
- Wooden spoon
- Cutting board
- Knife
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Season the pork chops with salt and pepper.
3. Place the flour, eggs, and panko breadcrumbs in separate bowls.
4. Coat each pork chop in flour, then dip in the egg, and coat in the panko breadcrumbs.
5. Heat the vegetable oil in a deep frying pan over medium-high heat.
6. Fry the pork chops for 3-4 minutes on each side until golden brown.
7. Remove the pork chops from the pan and place them on a baking sheet.
8. Bake the pork chops in the preheated oven for 10-15 minutes until fully cooked.
9. In the same pan, add the chopped onion and minced garlic. Cook until softened.
10. Add the curry powder and flour. Cook for 1-2 minutes until fragrant.
11. Gradually whisk in the chicken broth, honey, soy sauce, and grated ginger.
12. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes until thickened.
13. Serve the pork chops with the curry sauce and cooked rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Preheat the oven to 350°F.
Serving size:
- 4 servings
Nutritional information:
- Calories: 580
- Fat: 23g
- Carbohydrates: 56g
- Protein: 35g
Substitutions for ingredients:
- Pork chops can be substituted with chicken or tofu.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add vegetables such as carrots, potatoes, and peas to the curry sauce.
- Use a different type of curry powder for a different flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the pork chops to ensure a crispy coating.
- Let the curry sauce simmer for a longer time for a richer flavor.
Storage instructions:
- Store the 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 until heated through.
- Reheat the curry sauce on the stovetop over medium heat until heated through.
Presentation ideas:
- Serve the pork chops and curry sauce in separate bowls for a more elegant presentation.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed vegetables or a salad.
Troubleshooting advice:
- If the curry sauce is too thick, add more chicken broth to thin it out.
- If the pork chops are not fully cooked after baking, return them to the oven for a few more minutes.
Food safety advice:
- Make sure the pork chops are fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Katsu curry is a popular Japanese dish that originated in the 1940s.
Flavor profiles:
- The pork chops are crispy and savory, while the curry sauce is sweet and spicy.
Serving suggestions:
- Serve the pork chops and curry sauce over a bed of rice.
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Region: Japanese