1️⃣Tonkatsu (Japanese Crispy Pork Cutlet)
Ingredients:
For the Pork Cutlets:
4 boneless pork chops or cutlets (about ½ inch thick)
Salt and pepper, to taste
½ cup all-purpose flour
2 eggs, beaten
1½ cups panko breadcrumbs (Japanese-style)
Oil, for frying (vegetable or canola)
For the Homemade Tonkatsu Sauce:
3 tbsp ketchup
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp sugar
½ tsp mustard (optional, for a tangy kick)
For Serving:
Shredded cabbage
Steamed rice
Lemon wedges
Instructions:
- Prepare the Pork
Trim excess fat if desired and lightly score the edges so the meat doesn’t curl while frying. Season both sides with salt and pepper. Pound gently with a meat mallet to even thickness for tenderness. - Coat the Pork
Dredge each pork chop in flour, shaking off excess. Dip into beaten eggs. Coat evenly with panko breadcrumbs, pressing gently so they stick. - Fry
Heat about 1 inch of oil in a skillet or pan to 350°F (175°C). Fry the pork cutlets for 3–4 minutes per side, until golden brown and crispy. Drain on a wire rack or paper towel. - Make the Sauce
In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, sugar, and mustard. Taste and adjust sweetness or saltiness to your liking. - Serve
Slice the tonkatsu into strips. Serve over steamed rice or alongside shredded cabbage. Drizzle or serve with homemade tonkatsu sauce and add a lemon wedge on the side.
2️⃣Air Fryer Parmesan Pork Chops (Crispy & Juicy)
Ready in: ~15 minutes
Best pork chops: Boneless, ¾–1 inch thick
Ingredients
4 boneless pork chops
½ cup grated Parmesan cheese (fine, not shredded)
½ cup panko breadcrumbs
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp paprika
½ tsp salt
¼ tsp black pepper
1 large egg
Cooking spray or olive oil spray
For serving
Warm marinara sauce (for dipping)
Optional: chopped parsley or basil
Instructions
- Preheat air fryer to 400°F (200°C).
- Mix coating: In a shallow bowl, combine Parmesan, panko, garlic powder, Italian seasoning, paprika, salt, and pepper.
- Egg wash: Beat the egg in another bowl.
- Bread pork chops:
- Dip pork chops in egg
- Press firmly into Parmesan mixture to fully coat
- Air fry:
- Lightly spray air fryer basket
- Place pork chops in a single layer
- Spray tops lightly with oil
- Cook 10–12 minutes, flipping halfway, until golden and internal temp reaches 145°F
- Rest 2 minutes, then serve with warm marinara for dipping.
Pro Tips
- Want extra crunch? Add 1 extra tablespoon Parmesan on top before air frying.
- For thicker chops, cook 12–14 minutes.
- Don’t overcrowd—cook in batches if needed.
- This works great cut into strips or nuggets for party-style dipping.
Serving Ideas
- With spaghetti or penne
- Over a Caesar salad
- With roasted veggies or garlic bread
- As a sandwich on toasted ciabatta
3️⃣Thai Lemongrass Pork Chop
Serves: 2–4
Best with: rice, cucumber salad, or noodles
Marinade Ingredients
4 pork chops (bone-in or boneless)
2 stalks lemongrass, white part only, finely minced (or 2 tbsp lemongrass paste)
4 cloves garlic, minced
1 small shallot, minced
2 tbsp soy sauce
2 tbsp fish sauce
1.5 tbsp oyster sauce
1.5 tbsp brown sugar or honey
1 tbsp lime juice or rice vinegar
1 tbsp vegetable oil
1 tsp ground black pepper
2 tsp chili flakes or Thai chili for heat
Instructions
Make the marinade:
In a bowl, mix lemongrass, garlic, shallot, soy sauce, fish sauce, oyster sauce, sugar, lime juice, oil, pepper, and chili (if using).
Marinate pork chops:
Coat pork chops well and marinate: Minimum: 1 hour. Best: Overnight for deeper flavor.
Heat the pan:
Add oil to a large skillet and heat over medium-high until hot. Place pork chops in the pan, letting excess marinade drip first so they don’t steam. Cook 4–5 minutes without moving to get a good browned crust. Turn the chops and cook another 4–5 minutes.
Pour 2–3 tablespoons of water into the pan, then cover with a lid. Cook 2–3 more minutes — this keeps the chops juicy and prevents over-browning.
Let the chops cook 1 more minute per side to caramelize the lemongrass + sugar in the marinade.
Transfer to a plate and rest 5 minutes so the juices settle.
Add a small squeeze of lime before serving — boosts the aroma beautifully. Garnish with green onion or cilantro.
To Serve
Jasmine rice, cucumber and tomato slices, Thai fish sauce dip, Lime wedges on the side
4️⃣Smothered Pork Chops
Ingredients (Serves 4):
4 bone-in or boneless pork chops (½–1 inch thick)
1 cup all-purpose flour
1 tsp salt
½ tsp black pepper
½ tsp paprika
2–3 tbsp vegetable oil or butter
1 medium onion, thinly sliced
2 cloves garlic, minced
1 ½ cups chicken broth (or beef broth)
1 tsp Worcestershire sauce
½ tsp dried thyme or 1 tsp fresh thyme
½ cup heavy cream or milk
Parsley chopped for garnish
Instructions:
Prep the pork chops:
In a shallow bowl, mix flour, salt, pepper, and paprika. Dredge each pork chop in the flour mixture, shaking off excess.
Brown the chops:
Heat oil or butter in a large skillet over medium-high heat. Brown pork chops 3–4 minutes per side until golden. Remove and set aside.
Cook the onions:
In the same skillet, add sliced onions. Sauté until soft and lightly caramelized, about 5–7 minutes. Add garlic and cook 30 seconds more.
Make the gravy:
Sprinkle 2–3 tbsp of the leftover dredging flour into the pan, stirring to form a roux. Gradually whisk in chicken broth until smooth. Add Worcestershire sauce and thyme. Bring to a simmer.
Simmer the chops:
Return pork chops to the pan. Cover and simmer over low heat 15–20 minutes, or until chops are cooked through and tender. Optional: stir in cream or milk for a richer, creamier gravy.
Serve:
Spoon onions and gravy over the pork chops. Delicious with mashed potatoes, steam vegetables, rice, or buttered noodles.
