Randy Mayor
4 servings (serving size: 1 pork chop and about 1 tablespoon sauce)

Panko are coarse white breadcrumbs used in this quick and easy interpretation of the Japanese dish tonkatsu. Look for panko and wasabi paste in the ethnic-foods section of the supermarket. Substitute chicken broth if you don't have sake or sherry on hand. Serve with rice and steamed snow peas and carrots for a complete meal.

How to Make It

Step 1

Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.

Step 2

Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.

Step 3

Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.

Ratings & Reviews

March 04, 2016
If a lower temperature does not help, try using a thicker, high quality pan.  They really DO give better results and help keep food from burning.  

June 01, 2017
I used fresh minced ginger and the recipe was just as delicious. Also try cooking on medium / high until golden brown and finish cooking until done in the oven at 400 degrees.


June 01, 2017
This recipe is wonderful and the ingredients can be easily subbed without altering the final expected outcome. I hate pork so I use chicken (any cut) and it's great.

ksamsed's Review

November 09, 2009
Very, very good. The first time we tried it as the recipe describes though used wasabi powder. The second time, we made it w/ pheasant and will try chicken next time. The sauce is excellent though will double in the future. A delicous meal for week night or special occasion.

nicoleevon's Review

June 17, 2009
My husband & I both loved this dish - made it exactly as the recipe states & served with edamame & rice. I may try starting it in the pan & finishing in the oven the next time because the cooking spray kept overheating & smoking. Definitely a weeknight keeper regardless.

Flits21's Review

March 10, 2010
Like the others said, very hard not to burn the panko. My butcher butterflied the chops so they were about 1/2' but I still probably should have pounded them. Definitely up the oil to maybe a tablespoon. Served with mashed yukon gold with a touch of wasabi and steamed snap peas and carrots. Tasty weeknight meal but would not serve to guests. Try not to dredge in sauce as it makes panko lose its texture.


April 07, 2012
This is one of my family's favorites. We make it at least once a month. I always up the ginger and wasabi to kick up the flavor. Some mentioned problems with burning panko or needing more oil. I agree with the oil so i use spray oil in conjunction with what the recipe calls for. But for the Panko burning, i don't have a problem with that. However I do NOT set my stove temperature strictly at what the recipe suggests. I allow for differences in appliances and adjust the heat as needed. That helps the cooking to be even and beautiful.

ElizaG's Review

December 15, 2008
This recipe was so good. I've made it a couple of times with chicken and pork. Either one is excellent. I did pound the chicken/pork so it was fairly thin. Make sure when you cook it you don't move the meat for about 4 minutes to get a nice brown crust. I served it with wasabi mashed potatoes and fresh broccoli. Great easy dinner!

carolfitz's Review

November 11, 2009
Quick & easy. Made to recipe except pounded the chops to uniform thinness -- recommend this step to tenderize and cut cooking time. Served with snow pea pods and yellow rice. Flavorful sauce and great presentation.

CSReach's Review

January 09, 2011
While this is great with pork chops, I substitue sea scallops and they are also superb with this treatment. Heck, cardboard would taste good with this treatment!