Ingredients with Measurements:
- 4 boneless pork chops, pounded thin
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tablespoons curry powder
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon ketchup
- Cooked rice, for serving
Special Equipment Needed:
- Deep-fry thermometer
- Large skillet
- Small saucepan
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. Season the pork chops with salt and pepper.
3. Set up a breading station by placing the flour, beaten eggs, and panko breadcrumbs in separate shallow dishes.
4. Dredge each pork chop in the flour, shaking off any excess.
5. Dip the pork chops in the beaten eggs, then coat them in the panko breadcrumbs.
6. Heat the vegetable oil in a large skillet over medium-high heat.
7. Fry the pork chops until golden brown and crispy, about 3-4 minutes per side.
8. Transfer the pork chops to a baking sheet and bake in the preheated oven for 10-15 minutes, until cooked through.
9. In a small saucepan, melt the butter over medium heat.
10. Add the diced onion and minced garlic, and cook until softened, about 5 minutes.
11. Add the curry powder and flour, and cook for 1-2 minutes, stirring constantly.
12. Gradually whisk in the chicken broth, soy sauce, honey, and ketchup.
13. Bring the mixture to a simmer and cook until thickened, about 10-15 minutes.
14. Serve the tonkatsu curry over cooked rice, topped with the crispy pork chops.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Fry the pork chops at 350°F
- Bake the pork chops at 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 655
- Fat: 27g
- Carbohydrates: 60g
- Protein: 40g
- Sodium: 1,080mg
- Sugar: 10g
Substitutions for ingredients:
- Pork chops can be substituted with chicken or beef.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Ketchup can be substituted with tomato paste or tomato sauce.
Variations:
- Add vegetables such as carrots, potatoes, or bell peppers to the curry sauce.
- Use a different type of curry powder such as Japanese curry powder or Indian curry powder.
- Make a vegetarian version by using tofu or seitan instead of pork chops.
Tips and Tricks:
- Pound the pork chops thin to ensure even cooking.
- Use a deep-fry thermometer to monitor the oil temperature when frying the pork chops.
- Let the pork chops rest for a few minutes before slicing to keep them juicy.
- Double the curry sauce recipe to have extra for leftovers.
Storage Instructions:
- Store the leftover tonkatsu curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the tonkatsu curry in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve the tonkatsu curry in individual bowls, topped with sliced green onions or chopped cilantro.
Garnishes:
- Sliced green onions
- Chopped cilantro
- Pickled ginger
Pairings:
- Japanese pickles
- Miso soup
- Edamame
Suggested Side Dishes:
- Steamed vegetables
- Japanese-style potato salad
- Seaweed salad
Troubleshooting Advice:
- If the curry sauce is too thick, add more chicken broth to thin it out.
- If the pork chops are not crispy enough, increase the frying time or use a different type of breadcrumbs.
Food Safety Advice:
- Use a meat thermometer to ensure that the pork chops are cooked to an internal temperature of 145°F.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food History:
- Tonkatsu curry is a popular Japanese dish that combines crispy fried pork chops with a rich and flavorful curry sauce.
Flavor Profiles:
- The tonkatsu curry has a savory and slightly sweet flavor from the crispy pork chops and the curry sauce.
Serving Suggestions:
- Serve the tonkatsu curry with a side of steamed rice and Japanese pickles for a complete meal.
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Region: Japanese