Crispy Panko Pork Katsu with Ginger Rice and Sesame Roasted Carrots

Craving something crispy, savory and deeply satisfying? This pork katsu recipe delivers all that and more. Tender pork chops are coated in a tangy sour cream and panko crust, then pan-fried until golden and crunchy. Served over fragrant ginger-infused rice and alongside sesame-roasted carrots, every bite is a balance of textures and flavors.

The star of the show is the katsu sauce-a sweet and tangy drizzle that ties everything together. Whether you’re looking for a weeknight dinner that feels special or a new way to enjoy pork, this dish is sure to become a favorite. Ready in under an hour, it’s a complete meal that’s as impressive as it is delicious.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon Katsu SauceView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Peel and mince or grate the ginger. Trim and thinly slice scallions, separating white parts from green tops.
2. Toss carrot pieces on a baking sheet 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 while still hot.
3. While 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 (1¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover, reduce heat to low and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. Meanwhile, pat the pork chops dry with paper towels. Place each chop between two large pieces of plastic wrap and pound with a mallet or rolling pin until about ½-inch thick. In a gallon-size zip-close bag, combine panko, garlic powder, 1 teaspoon salt (2 teaspoons for 4 servings) and a pinch of pepper. Place sour cream in a medium bowl; add pork chops and turn to coat evenly. Transfer coated pork to the bag with seasoned panko, seal and shake until evenly coated. You may need to press the panko onto the pork with your hands to ensure it sticks.
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 chops (discard any leftover 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 to drain.
6. Place katsu sauce in a small microwave-safe bowl and microwave until warmed, about 30 seconds. Fluff the cooked rice with a fork, then stir in 1 tablespoon butter (2 tablespoons for 4 servings) and season with salt and pepper to taste. Divide rice, pork chops and roasted carrots among plates. Drizzle pork with warm katsu sauce, sprinkle with scallion greens and serve immediately.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed until chicken is cooked through.

What can I substitute for katsu sauce?

You can make a quick substitute by mixing 2 parts ketchup, 1 part Worcestershire sauce and a splash of soy sauce.

How do I reheat leftovers?

Reheat in a 350°F oven for about 10 minutes to restore crispiness. Avoid microwaving, which makes the coating soggy.