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.
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.
