Adapted from West Coast Prime Meats Cooks © 2015


Tonkatsu (Crispy Pork Chops)


  • Four 6-ounce Duroc pork loin chops (about 1 inch thick, no bones) 
  • One tablespoon each sea salt and ground black pepper 
  • One-half cup all-purpose flour 
  • Two eggs, whisked
  • One cup panko bread crumbs
  • Two quarts canola oil for deep frying


  1. In a heavy sauce pot or countertop fryer, heat the canola oil to 350 degrees Fahrenheit. Once the oil reaches temperature, turn the heat down to medium-low.
  2. While the oil heats, sprinkle salt and pepper on both sides of the pork.
  3. Place the flour in a bowl large enough to fit a pork chop. Do the same, separately, for the eggs and the bread crumbs.
  4. Coat the meat first with the flour, then dip in the eggs, then cover with bread crumbs, pressing firmly for the crumbs to adhere.
  5. Fry the chops for roughly five minutes, until the color turns golden brown and the meat floats in the oil. If necessary, fry the chops in two batches so you don’t crowd them in the oil.
  6. Set the pork on a cooling rack to rest a few minutes before service.

Tonkatsu Curry Sauce


  • One medium white onion, peeled, cored and cut in 1/2-inch dice
  • One carrot, peeled and cut in 1/2-inch dice
  • One-quarter small kabocha squash, skin left on, cut in 1/2-inch dice (to make 1/2 cup)
  • One russet potato, peeled and cut in 1/2-inch dice
  • Six to eight button mushrooms, rinsed, dried and cut in 1/2-inch dice
  • Two cloves garlic, peeled and minced
  • Quarter-cup plain yogurt
  • Half of an 8.4 ounce package S & B Golden Brand Japanese Curry (see chef's note)
  • One quart water
  • Two tablespoons salad oil (e.g., canola oil)


  1. Pour the salad oil into a medium sauce pot and heat over medium flame. Add the diced vegetables and garlic and sauté until tender, about eight to ten minutes.
  2. Add water, bring to a boil and whisk in Japanese curry. Add more curry or water to reach desired thickness. Turn heat to medium-low and simmer for several minutes.
  3. Whisk in the plain yogurt, then remove from heat and serve. This curry is best when made the same day you are serving the tonkatsu.


  • Twelve pieces baby bok choy, washed and patted dry
  • Two tablespoons salad oil
  • One-half teaspoon each sea salt and ground black pepper
  • Four cups steamed white rice
  • Four Crispy Pork Chops 
  • One recipe Tonkatsu Curry Sauce 
  • One-half cup red pickled ginger, rough chopped
  1. Heat the salad oil in a large sauté pan over medium-high heat. Add the baby bok choy, season with salt and pepper and sauté until the bok choy turns bright green. Remove from heat and keep at hand.
  2. Divide the rice between four serving plates or bowls. Rest a pork chop beside the rice on each plate. Ladle the Tonkatsu Curry Sauce liberally over the pork chop, leaving enough to eat with the rice. Garnish each plate with three pieces of bok choy and a small mound of ginger and serve.

Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.