Delicious Fried Pork Chops with Yinghok Tonkatsu Sauce Recipe

1.Tap slices with knife back to tenderize, cut edges to prevent curling.

2.Marinate with cooking wine, 3g salt, 2g pepper for 10 min.

※Pro tip: Add 1 spoon of milk or starch to lock in moisture and enhance tenderness.

1.Prepare 3 plates: seasoned flour, beaten eggs, panko.

2.Coat pork:

Flouring: Dip pork chops in seasoned flour, shake off excess.

Egg Washing: Submerge in egg mixture, flip with chopsticks to coat evenly; use hands to spread egg on edges.

Breading: Transfer to panko plate, press gently with hands to ensure tight adhesion

※Let rest 1 min after each step

1.Oil Temperature Control:

Heat oil in a pan over medium heat until a chopstick inserted causes small bubbles (about 160℃), then reduce to medium-low heat.

2.Frying Time:

Add pork chops and fry 3-4 minutes per side until golden brown.

※Doneness check: Poke with a toothpick—if it pierces easily, it’s ready; avoid over-frying to prevent toughness.

3.Draining & Double-Frying (optional):

Remove chops and drain oil for 30 seconds. For ultimate crispness, reheat oil to 180℃ and fry again for 10 seconds to release excess oil and harden the crust.

Serve on a plate lined with kitchen paper. Pair with Yinghok Tonkatsu sauce.

Side dish suggestions: Lettuce, pickled cucumbers for freshness, or fries and cabbage salad.