3. Deep fry the pork for a few min. Turn over the pork chops and fry for a few more minutes. 4. Take out the pork and put them on a paper towel to drain the oil. 5. Cut each tonkatsu into small pieces ...

The Cooking Mistake That Made Your Pork Chops Dry Aside from slicing through the fat cap of the pork cutlets, the key to a ...

Serve the pork with the tonkatsu sauce and raw the finely shredded Chinese cabbage and sliced spring onions.

Dress a thick, fresh pork loin in fluffy breadcrumbs, then fry until golden. Crispy on the outside, juicy on the inside—savor tonkatsu perfection from Chef Rika's and an artisan chef in Tokyo.

Don't be fooled: not all pork chops are alike. While one may be tender and only need a quick sear, others can be tough and require a good long braise. Why? Even though pork chops are all cut from ...