Years ago, I had a Japanese roommate. It was from him that I learned of Japanese cuisine beyond the confines of California Rolls. One of the dishes he used to make for dinner is Tonkatsu (I can still hear him pronounce it with an authentic accent). A suspiciously easy meal to prepare, yet the combination of the panko smothered pork chop and shredded cabbage is just hands down, one of tastiest fare you’ll ever get to try. Also, I baked it instead of going the usual deep fry method. Trying to be health conscious here, people. Oh, but the sauce… the sauce!!! if I can only gulp it down, I would.
Ingredients: Pork Chops, Panko, Egg, Flour, Cabbage, Salt and Pepper, Tonkatsu sauce
Directions: Season chops with salt and pepper. Dip in flour, then in egg wash, then in panko. Repeat dipping process a second time. Place in baking sheet and bake in preheated 375F oven for half hour or until meat is fully cooked. Shred cabbage and arrange on a plate alongside chops. Garnish with tomato chunks, if you want. Use Tonkatsu sauce as you would BBQ sauce.