Crispy Pork Katsu with Sesame Carrots and Ginger Rice

This Japanese-inspired pork katsu brings together a golden, crunchy crust and tender, juicy pork. The secret? A light coating of sour cream helps the panko breadcrumbs adhere perfectly, creating an irresistible crunch when shallow-fried. Paired with roasted carrots tossed in sesame seeds and a fragrant ginger rice, every bite is a harmony of textures and flavors.

A drizzle of sweet and tangy Japanese barbecue sauce ties it all together, making this dish a satisfying weeknight dinner that feels like a special occasion. Serve it up with a sprinkle of scallions for a fresh finish.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1.25 cup Brown RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1.75 ounce Bachan's Original Japanese Barbecue SauceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with the rack in the top position. Wash and dry all produce. Trim, peel and slice the carrots diagonally into ½-inch thick pieces. Peel and mince the ginger. Trim the scallions and separate the white parts from the green parts.
2. On a baking sheet, toss the carrot pieces with a generous drizzle of oil, salt and pepper. Roast on the top rack until tender, 20-25 minutes. Once done, carefully toss with sesame seeds.
3. While the carrots roast, heat a drizzle of oil in a small pot over medium-high heat. Add the minced ginger and scallion whites; cook, stirring, until fragrant, about 1 minute. Stir in the rice, ¾ cup water (or 1¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
4. Pat the pork chops dry with paper towels. Place each chop between two large sheets of plastic wrap and pound with a mallet or rolling pin until about ½ inch thick. In a gallon-size zip-close bag, combine the panko, garlic powder, 1 teaspoon salt (2 teaspoons for 4 servings) and pepper. Place the sour cream in a medium bowl; add the pork chops and turn to coat evenly. Transfer the coated pork to the bag with the seasoned panko, seal and shake until evenly coated. You may need to press the panko onto the pork with your hands.
5. Heat a ¼-inch layer of oil in a large nonstick pan over medium-high heat. When the oil is shimmering and a pinch of panko sizzles on contact, add the coated pork (discard any remaining panko). Cook until golden brown and cooked through, 3-5 minutes per side. For 4 servings, cook in batches. Transfer to a paper-towel-lined plate.
6. Place the Japanese barbecue sauce in a small microwave-safe bowl and microwave until warm, about 30 seconds. Fluff the rice with a fork and stir in 1 tablespoon butter (2 tablespoons for 4 servings); season with salt and pepper. Divide the rice, pork and carrots among plates. Drizzle the pork with the warm barbecue sauce and sprinkle with the scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin or thin-cut pork chops work well. Adjust cooking time as needed to ensure they are cooked through.

What can I substitute for Japanese barbecue sauce?

You can use a mix of soy sauce, ketchup, brown sugar and a splash of rice vinegar as a quick substitute.

Can I bake the pork instead of frying?

Yes, you can bake the breaded pork chops on a greased baking sheet at 425°F (220°C) for about 12-15 minutes, flipping halfway, until golden and cooked through.