Pork Katsu with Tonkatsu Slaw and Tonkatsu Dipping Sauce

The previous owner of my house subscribed to a really great little magazine called SunsetWhen they moved out, they forgot to update the mailing address so now every so often I get this fun magazine in my mailbox. It is a lifestyle magazine with different themes for each subscription, and unlike many other magazines I have seen, they include the best recipes. When I saw a recipe for what looked like an Asian version of schnitzel, one of my favorite childhood foods, I knew I had to try it for our next Nurture Her Nature dinner.

I was happy with my choice. Then Lesley asked what we were having, and the only description I could find was “pork with Asian coleslaw.” It didn’t sound very appetizing at all and really not the fancy description you look for when making a nice meal. Luckily for the girls and I, Lesley still showed up. She’s a good sport.

She brought along with her the blue monster spray to exterminate Maddie’s blue monster problemShe and the girls had a seance of sorts to ask the fairies to give the spray magic, which seemed to have worked. They had fabulous fun with the magic ceremony, and even Riley was into it, though she did have to ask first if it was real. Maddie could not have loved it more and has been hunting blue monsters ever since.

To my surprise and delight, the dinner itself came together well and was much more appetizing than the description. Though the food is always second to the fun we have with these dinners. 

Pork Katsu with Tonkatsu Slaw and Tonkatsu Dipping Sauce

Pork Katsu with Tonkatsu Slaw and Tonkatsu Dipping Sauce



    For the Tonkatsu Slaw
  1. Chop both cabbages into thin slices.
  2. Mix together the sesame oil, garlic, sugar, mustard powder, Worcestershire sauce, mayonnaise and ketchup.
  3. Combine mayonnaise mixture, cabbages, carrots and green onion.
  4. For the Tonkatsu dipping sauce
  5. Combine mustard powder, ketchup, Worcestershire sauce, and soy sauce.
  6. Use a whisk to smooth out any clumps.
  7. For the Pork Katsu
  8. Set out one bowl for the flour, one bowl for the egg and one bowl for the panko crumbs.
  9. In a large frying pan heat the vegetable oil.
  10. Dip pork chop in the flour, then in the egg, and then in the panko being sure to thoroughly coat each side in each bowl.
  11. Brown the pork chop in the frying pan for approximately 5 minutes. Use your meat thermometer to be sure the pork is thoroughly cooked (160 degrees).
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recipe adapted from Sunset Magazine