📝 About This Recipe
Experience the soul-satisfying crunch of a traditional Japanese Tonkatsu without the heavy oil of deep-frying. This recipe features succulent, tenderized pork loin coated in toasted Panko breadcrumbs, air-fried to a perfect golden hue that rivals any Tokyo eatery. It’s a masterful balance of juicy red meat and a shatteringly crisp exterior, served with a tangy, homemade savory sauce.
🥗 Ingredients
The Pork
- 4 pieces Pork Loin Chops (boneless, about 1-inch thick)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Breading Station
- 1/2 cup All-purpose Flour
- 2 Large Eggs (beaten well)
- 1 teaspoon Neutral Oil (to mix into the eggs for better browning)
- 1.5 cups Panko Breadcrumbs (Japanese style)
- 2 tablespoons Toasted Sesame Oil (to pre-toast the panko)
Homemade Tonkatsu Sauce
- 1/4 cup Ketchup
- 1/4 cup Worcestershire Sauce
- 1 tablespoon Oyster Sauce
- 1 tablespoon Sugar
- 1 teaspoon Soy Sauce
For Serving
- 1/4 head Green Cabbage (very thinly shredded)
- 1 Lemon (cut into wedges)
- 1 teaspoon Karashi (Japanese hot mustard)
👨🍳 Instructions
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1
Start by preparing the pork. Remove any excess moisture with paper towels. Use a meat mallet to gently pound the pork chops until they are about 1/2 inch thick; this ensures even cooking and tenderness.
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2
Make small vertical slits in the white connective tissue between the meat and the fat cap. This prevents the pork from curling up as it air-frys.
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3
Season both sides of each pork chop generously with kosher salt and freshly cracked black pepper. Let them rest for 10 minutes.
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4
In a large skillet over medium heat, add the Panko breadcrumbs and the toasted sesame oil. Stir constantly for 3-5 minutes until the Panko turns a beautiful light golden brown. This is the secret to getting that 'deep-fried' look in an air fryer.
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5
Set up your dredging station: one shallow bowl with flour, one with the beaten eggs mixed with a teaspoon of oil, and one with your toasted Panko.
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6
Dredge a pork chop in the flour, shaking off any excess so only a thin veil remains.
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7
Dip the floured pork into the egg wash, ensuring it is fully coated.
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8
Place the pork into the Panko bowl. Press down firmly so the crumbs adhere well to the meat. Repeat for all chops.
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9
Preheat your air fryer to 390°F (200°C) for 5 minutes.
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10
Place the pork cutlets in the air fryer basket in a single layer. Do not overcrowd; cook in batches if necessary.
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11
Air fry at 390°F for 12-15 minutes, flipping halfway through. The internal temperature should reach 145°F (63°C) for a juicy result.
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12
While the pork cooks, whisk together the ketchup, Worcestershire sauce, oyster sauce, sugar, and soy sauce in a small bowl to make the Tonkatsu sauce.
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13
Once finished, let the pork rest on a wire rack for 3 minutes. This keeps the bottom from getting soggy.
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14
Slice the pork into 1-inch thick strips using a sharp knife.
💡 Chef's Tips
Pre-toasting your Panko in a pan with a little oil is the number one trick for a professional, golden finish in the air fryer. Don't skip the resting period after cooking; it allows the juices to redistribute so the meat stays moist. If you don't have a meat mallet, the back of a heavy chef's knife or even a rolling pin works for tenderizing. For the most authentic experience, soak your shredded cabbage in ice water for 10 minutes, then drain thoroughly for maximum crunch.
🍽️ Serving Suggestions
Serve alongside a mount of finely shredded raw cabbage and a lemon wedge for brightness. Pair with a warm bowl of Miso soup and steamed short-grain Japanese rice. A small dollop of Karashi (Japanese mustard) on the side adds a wonderful spicy kick. Enjoy with a cold Japanese lager or a glass of iced green tea to balance the richness.