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 steamed rice and topped with a flavorful curry, making it a satisfying 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 and pepper, 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 the breadcrumbs adhere well. Repeat for all pork chops.
- Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. To test if the oil is hot enough, drop a small piece of bread into the oil; if it sizzles and browns quickly, the oil is ready.
- Carefully place the breaded pork chops into 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/63°C).
- Transfer the cooked pork katsu to a paper towel-lined plate 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 chopped onion and sauté for about 5 minutes, or until translucent.
- Add the minced garlic and grated ginger, stirring for about 1 minute until aromatic.
- Add the sliced carrots and diced potatoes, stirring well to combine and cook for another 5 minutes.
- Pour in the chicken or vegetable broth and bring to a boil. Reduce heat to low and let it simmer for about 15-20 minutes, or until the vegetables are tender.
- Stir in the curry powder, soy sauce, and honey (or sugar). Mix well and adjust seasoning with salt and pepper as needed.
- If a thicker sauce is desired, mix cornstarch with a little water to create a slurry, then stir it into the sauce. Let it simmer for an additional 5 minutes until thickened.
- To serve, place a generous portion of steamed rice on each plate. Top with sliced pork katsu and ladle the curry sauce over the top. Garnish with chopped green onions.
Notes
- For a vegetarian option, substitute the pork with eggplant or tofu.
- Adjust the level of curry powder to suit your taste preference.
- Serve with pickled vegetables for an authentic touch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes