Crispy Pork Katsu with Ginger Rice and Sesame Carrots

This crispy pork katsu brings the beloved Japanese dish to your home kitchen. Juicy pork chops are coated in a tangy sour cream and panko crust, then shallow-fried until golden and crunchy. The result is a satisfying contrast of tender meat and crisp exterior.

Pair the katsu with fragrant ginger rice and sweet roasted carrots sprinkled with sesame seeds. A drizzle of savory-sweet katsu sauce ties everything together for a complete meal that rivals your favorite takeout.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon Katsu SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView 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

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. Peel and cut carrots into ½-inch thick rounds. Trim and thinly slice scallions, separating white and green parts. Peel and grate ginger.
2. In a small pot, combine ¾ cup water, rice, half the grated ginger and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes until tender. Remove from heat and let stand covered.
3. On a baking sheet, toss carrot rounds with a drizzle of oil, salt and pepper. Roast for 15-20 minutes until tender and lightly browned. Sprinkle sesame seeds over carrots during the last 2 minutes of roasting.
4. While carrots roast, pat pork chops dry with paper towels. Season both sides with salt, pepper and garlic powder. Spread sour cream on both sides of each chop, then coat with panko breadcrumbs, pressing gently to adhere.
5. In a large nonstick skillet, heat a thin layer of oil (about ¼ inch) over medium-high heat. Add pork chops and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate.
6. Fluff the cooked rice with a fork and stir in remaining grated ginger and a pat of butter. Season with salt to taste.
7. Slice pork chops into strips. Serve over ginger rice alongside sesame carrots. Drizzle with katsu sauce and garnish with sliced scallion greens.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for katsu sauce?

Mix equal parts ketchup and Worcestershire sauce with a splash of soy sauce and a pinch of sugar for a quick alternative.

How do I reheat leftovers?

Reheat pork in a 350°F oven for about 10 minutes to restore crispiness. Rice and carrots can be microwaved.