Fried, breaded pork chops were one of my favorites as a kid. Variants of this dish are found all around the world. It is called donkatsu in Korea, tonkatsu in Japan, Schnitzel in Germany, and Milanese in Italy. Though the name may change, one thing doesn’t: it is simply delicious!
This recipe focuses on Korean Donkatsu. In Korea, donkatsu is usually served with a side of rice and cabbage salad. To finish, the pork chop is topped with a sweet, tangy pineapple sauce. If short on time, you can buy a bottle of pre-made donkatsu sauce to simplify.
Let’s get down to business!
Ingredients
- 1.5 lbs Pork chops, 1/2 in thick
- 1/2 Tbsp Salt
- 1/2 Tbsp Pepper
- 1 cup All-purpose flour
- 2 Eggs
- 2 cups Panko breadcrumbs
- 2 cups Vegetable oil or canola oil
- 1/2 cup Canned pineapple with juice
- 1/4 cup Ketchup
- 1/4 cup Worcestershire sauce
Pineapple Sauce
- 1/4 cup Ketchup
- 1/4 cup Worcestershire sauce
- 2 Tbsp Brown sugar
- 1/2 cup Pineapple tidbits, canned, fresh, or frozen
- 1/4 cup Pineapple juice
- 1 Tbsp Corn starch
First, we need to prepare the meat. I had to cut my pork chop in half horizontally to make it half an inch thick. Once the meat is the right thickness, tenderize it by pounding with a meat mallet or perforating with a knife. If using the knife method, the cuts should be deep, but not wide. After tenderizing both sides of the meat, liberally sprinkle salt and pepper to season.
After the meat is prepared, set up the dredging station in the order of flour, eggs, and breadcrumbs. For the egg mixture, beat two eggs with a fork with two tablespoons of water.
Once the station is set up, dredge the pork chops in flour, then the egg mixture, and finally the breadcrumbs. Make sure to really pack on those breadcrumbs!
The breaded pork is now ready for frying! Preheat the oil to 340 degrees on medium heat. You can use a thermometer, but you can also tell if the oil is ready for frying by dropping a breadcrumb in the oil. If the breadcrumb floats to the surface of the oil immediately, it is now ready for frying! Fry the pork chops for 5 minutes on each side until golden brown. Once done, absorb the excess oil with a paper towel. If you cannot serve the pork chops right away, keep them in a 200-degree oven until ready to serve.
With the aroma of fried pork chops in the air, let’s get to work on the sauce. To make the pineapple sauce, put ketchup, Worcestershire sauce, brown sugar, pineapple tidbits into a saucepan. Cook over medium heat for 2 minutes. Next, pour 1/4 cup of pineapple juice, either from the can or purchased separately, into a small bowl or cup. Stir in 1 Tbsp of cornstarch with the pineapple juice. Pour the pineapple-cornstarch mixture to the saucepan to thicken the sauce. Stir until the sauce turns clear and thick, about 2 minutes. Remove from heat and the pineapple sauce is done!
Once the pork and the sauce are ready, serve with a few sides to make it a well-balanced meal. The dressing for the shredded cabbage salad is very easy; just mix equal parts of ketchup and mayo. Also, if you would like detailed instructions on how to cook sticky rice, you can find it here. I hope you enjoy this crispy yet juicy pan-fried pork chop!
Pan-fried Pork Chop (Donkatsu) with Pineapple Sauce
Ingredients
- 1.5 lbs Pork chop ½in thick
- ½ Tbsp Salt
- ½ Tbsp Pepper
- 1 cup Flour all-purpose
- 2 Eggs
- 2 cups Panko breadcrumbs
- 2 cups Vegetable or canola oil
Pineapple Sauce
- ¼ cup Ketchup
- ¼ cup Worcestershire sauce
- 2 Tbsp Brown sugar
- ½ cup Pineapple tidbits canned, fresh, or frozen
- ¼ cup Pineapple juice
- 1 Tbsp Corn starch
Instructions
Pan-Fried Pork Chop
- Tenderize the pork by pounding with a mallet or perforating with a knife. Season with salt and pepper.
- Dredge the pork chops in flour, then dip in the egg mixture (beat 2 eggs with 2 tbsp of water), and coat with breadcrumbs.
- Preheat the oil to 340oF. On medium heat, fry the pork chops until golden brown, about 5 minutes. Flip and cook for additional 5 minutes. Remove the pork and place it on paper towel to absorb the excess oil. Serve with rice and salad if desired.
Pineapple Sauce
- put ketchup, Worcestershire sauce, brown sugar, pineapple tidbits into a saucepan. Cook over medium heat for 2 minutes.
- Next, To the pineapple juice, either from the can or purchased separately, mix 1 Tbsp of cornstarch. Pour the pineapple-cornstarch mixture to the saucepan to thicken the sauce. Stir until the sauce turns clear and thick, about 2 minutes. Remove from heat.
Notes
- Serve with cooked rice and salad for a complete meal. Typically, shredded cabbage salad with ketchup and mayo dressing is served with Donkatsu.
- Keep the fried pork chops warm in a 200-degree oven until ready to serve.
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The pineapple sauce is fantastic combination with pork. Also the pineapple can help with digestion. I love it. Thanks
So simple and delicious!! Definitely worth a try.
Glad you enjoyed it, Jessica!