Pan-fried Pork Chop (Donkatsu) with Pineapple Sauce
This breaded pork chop is served with pineapple sauce and a side of rice and veggies.
Servings: 4
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.