Go Back

Crispy Pork Tonkatsu

Print Recipe

Ingredients
  

  • 1 Pound boneless pork chops, thin sliced
  • 2/3 Cup all-purpose flour
  • 2 Cups Plain Panko bread crumbs
  • 1/2 Cup Plain Greek yogurt, OR sour cream
  • 2 Tablespoons Canola or other neutral oil
  • 1 Tablespoon water
  • Salt and pepper for seasoning

Instructions
 

Prepare the breading

  • Prepare the breading: gather 3 separate plates or dishes.
    Measure out flour, sprinkled with salt and pepper in one dish;
    in a second dish add the Greek yogurt, oil and water and mix well;
    Lastly, add the panko to your third plate.
    Set aside.

Prepare the pan:

  • Get a half sheet pan, cover with parchment or tin foil, and add your wire rack on top. This will be for your cooked pork to drain and rest.

Pork

  • On a cutting board, pat the the pork with paper towels to remove wetness.
    Snip along the edges of pork chop, about 1 cm apart, and 1 cm deep (see picture for a guide)
    Season pork with salt and pepper.
  • Take a pork chop and dredge:
    1-flour mixture, 2-Greek yogurt mixture, 3-panko. Repeat process with all pieces of pork and set aside.
  • Heat a dutch oven or tall walled cast iron with about 1-2 inches of oil, target temperature of oil between 325-350°F. If you don’t have a food thermometer, dip a wooden chopstick in and watch for bubbles to sizzle around it. If no bubbles arise, the oil is likely too cool and not ready.
  • One at a time, slowly lower dredged pork into hot oil. Carefully turn pork over halfway through cooking time, usually 2-3 minutes per side. Internal temperature of cooked pork should be around 150-160°F. Set on wire rack to let grease drip off. Immediately salt the hot pork chop straight out of the fryer. Repeat process with remaining pieces.
  • Serve warm alongside rice, veggies or add to a curry! Voila!