If you notice, I don’t post beef recipes often. In almost three years of Kawaling Pinoy, I have just about twenty beef recipes in the archive. You see, my taste leans more towards pork than beef. I’ll choose a thick center cut pork chop over the most premium hunk of steak anytime of the day. The thing, though, with the leaner pork cuts, they can be a challenge to cook. A matter of minutes can make a difference between slicing through a succulent pork loin and chewing a cardboard-like piece of meat. However, I do have a few favorite ways to prepare juicy, flavorful pork chops. First, have you tried my salt and pepper pork chops yet? It took a bit of experimentation before I finally nailed this recipe but are they oh-so worth it! Second, tonkatsu pork.

Tonkatsu is a type of Japanese dish wherein seasoned meat is lightly dredged in flour, dipped in eggs and coated in Panko bread crumbs before deep-frying in sizzling oil until golden and crisp. The deep-fried cutlets are then served with shredded cabbage on the side and a thick, sweet and salty tonkatsu sauce as the traditional condiment.

My peeps, these tonkatsu pork chops are a must try! The Panko bread crumbs bring a delightful crunch while keeping the meat moist and flavorful. Serve with hot steamed white rice along with miso soup and pickled vegetables, and you have a meal that’s both satisfying and delicious. Enjoy!


These panko breaded, tonkatsu pork chops are fried to perfection and bursting with delicious flavors.

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