Easy Oven Baked Pork Tonkatsu

An easy oven baked pork tonkatsu: extra thick, super juicy pork chop done up tonkatsu style, with light and crispy panko, only baked instead of deep-fried.

Tonkatsu

If you’ve been to Japan, I’m sure you’ve seen those absolutely awesome restaurants dedicated to tonkatsu: that crispy panko breadcrumb crusted deep fried juicy porky deliciousness. I am straight up obsessed with it. I love tonkatsu with rice, in sandwiches, with curry, in salad rolls; give me tonkatsu anyway any day and I’m happy.

My addiction is extreme but sometimes you want tonkatsu when you don’t want to deep fry. This easy oven baked tonkatsu is for those times. I never imagined a oven-baked tonkatsu would be good, but it is just as (or maybe even better because it’s easier) good as deep-fried.

Baked Tonkatsu

Figuring out this tonkatsu was a journey. I’m not the greatest at making pork chops (unless they’re deep fried). Mike on the other hand is a pork chop master. He’s been making these reverse sear pork chops that are so juicy and meaty and tender. He suggested doing a reverse sear tonkatsu and it was brilliant: juicy on the inside with a crispy breadcrumb coat. Serve it up with fluffy white rice, shredded cabbage, and tonkatsu sauce and it’s almost like you magicked your way to Japan, no flight needed.

Why You Should Make Oven Baked Pork Tonkatsu

• You love pork chops and deep-fried foods without the deep frying
• You want to feel like you’re in Japan
• You’re all about hands off cooking
• You want to eat but don’t want to hang out near the stove

Pro Tips

1. Panko breadcrumbs are vastly different from regular breadcrumbs – they’re fluffier and larger which makes them crunchier. Take the time to get a package of panko, it won’t disappoint.
2. Toast your panko in a dry pan before coating your pork chop. The deeply golden signature Tonkatsu color is part of what is so appetizing about this dish. The panko won’t get enough color baking in the oven so take the time to toast them in a pan beforehand.
3. Cooking the pork chop at a low temp ensures that it’s perfectly cooked though, juicy and not at all dry. The idea is cooking it low and slow.
4. The key to perfectly cooked pork chops is a meat thermometer – it takes the guessing out of cooking. Science can and will make you a better cook.
5. Don’t forget to serve your tonkatsu up with all of the regulars: shredded cabbage, white rice, and of course, tonkatsu sauce!

Tonkatsu Sauce

In Japan every serious restaurant makes their own sauce but everyone at home uses Otafuku and that’s what we do and love too. You can buy Otafuku tonkatsu sauce at some larger supermarkets, and almost always at any Asian grocery store (especially Japanese ones) and of course, online.

Happy tonkatsu-ing!

Easy Oven Baked Pork Tonkatsu

An extra thick, super juicy pork chop done up tonkatsu style, with light and crispy panko, only baked instead of deep-fried.

5 from 16 votes

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Ingredients

• 1 cup panko
• 1 tbsp neutral oil
• 1 thick cut pork loin pork chop
• 2 tbsp flour
• 1 egg lightly beaten

To Serve

• rice, shredded cabbage, tonkatsu sauce

Instructions

• Heat the oven to 275°F. While the oven is heating, toast the panko. Add the panko to a dry pan and toast over medium heat, stirring. Drizzle on the oil and stir until golden and toasty. Remove from the heat and place the panko in a shallow bowl to cool.
  
• Season both sides of the chop, then dust with flour, shaking of the excess.
  
• Dip into the lightly beaten egg, then into the panko, pressing to make sure that it is completely coated. Place on a lightly oiled wire rack on a foil lined baking sheet.
  
• Bake until the internal temperature reaches 120°F, about 30-45 minutes depending on the thickness of your pork chop. The pork chop pictured was 1.5 inches thick and took 40 minutes. Turn the heat up to 450°F and continue to cook until the internal temperature reaches 135, about 5 minutes.
  
• Slice and serve with fluffy white rice, shredded cabbage, tonkatsu sauce, and Japanese mustard.