Description
Savor the delightful combination of crispy Pork Katsu and a rich vegetable curry sauce in this comforting dish. Perfectly breaded pork chops are served over a hearty curry, making it an ideal meal for any occasion.
Ingredients
Scale
- 4 boneless pork chops (about 1 inch thick)
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- Vegetable oil, for frying
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 4 cups chicken or vegetable broth
- 3 tablespoons curry powder
- 1 tablespoon soy sauce
- 1 tablespoon honey or sugar
- Salt, to taste
- 1 tablespoon cornstarch (optional, for thickening)
- Chopped green onions, for garnish
Instructions
- Start by preparing the pork chops. Place them between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the pork chops to an even thickness of about ½ inch.
- Season both sides of the pork chops with salt and pepper.
- Set up a breading station: In one shallow dish, add the flour. In a second dish, beat the eggs until well combined. In a third dish, place the panko breadcrumbs.
- Coat each pork chop in flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the pork chop in panko breadcrumbs, pressing gently to ensure adherence. Repeat for all pork chops.
- Heat about ½ inch of vegetable oil in a large skillet over medium heat. Test the oil by dropping a small piece of bread into it; if it sizzles and turns golden brown, the oil is ready.
- Carefully place the breaded pork chops in the hot oil, frying for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 145°F or 63°C).
- Transfer the cooked pork katsu to a plate lined with paper towels to drain excess oil. Let them rest for a few minutes before slicing into strips.
- In a large saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent and slightly caramelized.
- Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.
- Add the sliced carrots and diced potatoes, stirring to combine with the onion mixture.
- Pour in the chicken or vegetable broth, ensuring the vegetables are submerged. Bring to a gentle boil.
- Once boiling, reduce heat to low and let simmer for about 15-20 minutes, or until the carrots and potatoes are tender.
- Stir in the curry powder, soy sauce, and honey (or sugar). Adjust seasoning with salt as needed. For a thicker sauce, mix cornstarch with a little water to create a slurry, then stir into the sauce and cook for an additional 2-3 minutes until thickened.
- To serve, place a generous portion of the curry sauce in the center of a plate or bowl.
- Slice the pork katsu into strips and arrange them neatly on top of the curry sauce. Garnish with chopped green onions if desired.
Notes
- For a spicier curry, consider adding chili powder or fresh chilies to the sauce.
- Leftover pork katsu can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes