Pork Katsu with Pickled Ginger Broccoli Slaw

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Prep Time: 20 minutes

Cook Time: 12 minutes

Servings: 4 - 6


  • 4
    Good Nature® Boneless Pork Loin Chops, cut 1” thick (see note)
  • 1 pinch
    kosher salt & freshly ground pepper
  • 2 large
  • ½ cup
    all-purpose flour
  • 2 cups
    Panko bread crumbs
  • (1) 12oz bag
    broccoli slaw
  • 3 tbsp
    pickled ginger, chopped
  • 3 tbsp
    rice vinegar
  • 2 tbsp
    peanut or vegetable oil (plus oil for frying)
  • 2 cups
    rice, steamed
  • ¼ cup
    tonkatsu or soy sauce

Place the chops between two sheets of wax paper and pound with a meat mallet or heavy pot until ¼” thick. In a shallow bowl, beat the eggs and season with salt and pepper. Spread the flour on a sheet of wax paper and the panko on a separate piece of wax paper. Season the pork chops with salt and pepper, then dredge the pork in the flour, then in the egg, and finally into the panko; set aside.

In a large bowl, combine the broccoli slaw, pickled ginger, vinegar, and 2 tablespoons oil. Season with salt and pepper.

Heat ¼” oil in a large heavy skillet over medium-high heat. Add half the pork and cook until golden on the bottom, about 3 minutes. Turn and cook until golden, 2 to 3 minutes longer. Transfer to paper towel and repeat with the remaining chops.

Serve chops with the slaw, steamed rice, and tonkatsu or soy sauce.

Note: To cut chops, place the loin fat side up on a cutting board. Using a sharp knife, cut perpendicular to the loin. Be sure to cut chops that are consistent in thickness to ensure even cooking.

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