I know it looks so tempting, but don’t drool. My grandmother and my mom used to make breaded pork chops / tonkatsu when I was a child. The pork chops are seasoned, coated with bread crumbs and then fried until crispy and golden. Back home, we would like to serve it with what we call ‘Shanghai spicy soy suace’, which is just another name for Worcestershire sauce. I came up this healthier version of baked tonkatsu, it is nevertheless satisfying and delicious!
Ingredients (serves 1-2):
- 4 pieces thin pork chops (about 0.5 cm thick, 200g)
- 1 large egg
- Japanese style bread crumbs
- Salt&pepper to taste
- Pound the pork with a meat pounder/ back of knife
- sprinkle salt and pepper on each piece, let stand for about 30min
- preheat oven at 400℉. Coat pork chop with flour, beaten egg and bread crumbs. I combined bread crumbs with some pepper. I find the tonkatsu will be more flavorful this way.
- Bake for 15-20 mins, adjust time according to the thickness of the pork chops. Turn them over halfway so that both sides are crispy.
Serve with tonkatsu sauce/ ketchup/ Worcestershire sauce or any sauce you like. I tried ponzu sauce and it turned out surprisingly good.
Crispy, flavorful, and without the guilt from conventional fried tonkatsu.