An Expert Method Helps You Fry Meaty Pork Chops to Crunchy, Juicy Perfection

Shallow-frying the chops in a cast-iron skillet produced the best results. Beth Fuller/TNS

Our crisp, juicy, well-browned pork tonkatsu starts with 3/4-inch-thick boneless chops with a thin fat cap. We cut slits in the fat to prevent the chops from buckling and then sprinkled them with salt. We revamped the bound breading process so that a triple dip—first in flour, then in egg, and finally in panko—coated the chops with the least possible mess and fuss.

We found that shallow-frying the chops in a cast-iron skillet produced the best results with the least amount of oil, and a unique setup for resting the chops helped keep them crispy from edge to edge.

Tonkatsu (Japanese Fried Pork Chops)

Serves 4

• 2 cups finely shredded green cabbage
• 1/4 cup all-purpose flour
• 2 large eggs
• 2 1/2 cups panko bread crumbs
• 4 (6-ounce) boneless pork chops, 3/4-inch thick
• 1 teaspoon Kosher salt
• 3/4 cup vegetable oil for frying
• 4 cups cooked Japanese short-grain rice
• Lemon wedges
• Soy sauce
• Prepared wasabi paste or Japanese mustard

Place cabbage in a salad spinner basket. Add a single layer of ice cubes to the salad spinner bowl. Set the basket on ice and add cold water to cover cabbage. Let sit until cabbage is cold and crisp, 10 minutes. Drain and spin until very dry. Cover and refrigerate until ready to use. (Cabbage can be prepared up to 3 hours in advance.)

Place flour in a medium bowl. Beat eggs in a second medium bowl until no streaks remain. Spread panko in an even layer over half of a 13-by 9-inch baking dish. Set a wire rack on a rimmed baking sheet. Invert a loaf pan onto the center of the rack.

Place pork chops on a cutting board. Working with one chop at a time, and starting at one end of the chop, insert a paring knife at 45-degree angle through the fat cap to create a 1/4-inch slit, pushing the knife through until you reach the cutting board (do not cut from edge to edge). Repeat around perimeter of fat cap, spacing slits 3/4 inch apart

Sprinkle chops all over with salt. Dredge chops thoroughly in flour, shaking off excess and returning to the cutting board. Use your hand to dip one chop in egg and allow excess to drip back into the bowl to ensure a very thin coating. Place chop on top of panko and, using your other hand, cover pork with crumbs, pressing firmly so crumbs stick to all sides. Return to the cutting board. Repeat with remaining chops, tilting dish to rearrange panko on one side before coating.

Heat oil in a 12-inch cast-iron skillet over medium heat to 340 degrees F (to take temperature, tilt skillet slightly so oil collects on one side). Place chops in skillet and cook, using tongs to lift one edge of each chop occasionally to allow steam to escape, until deep golden brown on both sides, about 4 minutes per side. Transfer chops to prepared rack, leaning them against loaf pan. Let rest for 5 minutes.

Divide cabbage evenly among four serving plates and portion rice into four bowls. Slice chops crosswise 1/2-inch thick and transfer to plates. Serve with lemon wedges, soy sauce, and wasabi.

Recipe Notes

Pork chops: The cooking time is dependent on the thickness of the pork chops. Do not substitute chops of another thickness. If you can, purchase chops with a 1/4-inch-thick fat cap. If your pork chops do not have a fat cap, skip Step 3.

Panko: Panko may be sold in boxes or bags, some of which have windows showing the size and shape of the crumbs; for the crispest texture, look for crumbs that are large and flaked rather than small and pebbly.

Equipment: If you don’t have a cast-iron skillet, use stainless steel and increase the oil to 1 cup.

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