Crispy Pork Katsu with Ginger Rice and Sesame Roasted Carrots

If you love the satisfying crunch of Japanese katsu, this homemade version is sure to become a favorite. We coat tender pork chops in a thin layer of sour cream, then press them into seasoned panko breadcrumbs before shallow-frying until golden and crispy. The result is a perfectly crunchy exterior with juicy, flavorful meat inside.

This dish is served with fragrant ginger rice and sweet roasted carrots tossed with sesame seeds. A warm drizzle of tangy katsu sauce adds the final touch, making every bite a delightful balance of textures and flavors. It’s a complete meal that’s surprisingly simple to prepare.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Katsu SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Trim, peel and cut the carrots on a diagonal into ½-inch-thick pieces. Peel and mince or grate the ginger. Trim and thinly slice the scallions, separating the white parts from the green tops.
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, about 20-25 minutes. Once done, carefully toss the hot carrots with the 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 jasmine rice, ¾ cup of water (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 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 the panko breadcrumbs, garlic powder, salt (about 1 teaspoon for 2 servings, 2 teaspoons for 4) and pepper. In a medium bowl, place the sour cream; add the pork chops and turn to coat evenly. Transfer the coated chops 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 to help it stick.
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 remaining panko in the bag). Cook until the panko is golden brown and the pork is cooked through, 3-5 minutes per side. (For 4 servings, cook in batches.) Transfer to a paper-towel-lined plate.
6. Place the katsu sauce in a small microwave-safe bowl and microwave until warmed through, about 30 seconds. Fluff the cooked rice with a fork, then stir in the butter and season with salt and pepper to taste. Divide the rice, pork chops and roasted carrots among plates. Drizzle the pork with the warm katsu sauce and sprinkle with the scallion greens. Serve immediately. (Pork is fully cooked when it reaches an internal temperature of 145°F.)

Recipe Tips

FAQ

Can I use boneless pork chops?

Yes, boneless pork chops work perfectly. Just adjust cooking time as needed to ensure they reach 145°F internally.

What can I substitute for katsu sauce?

You can make a quick substitute by mixing equal parts ketchup and Worcestershire sauce, with a splash of soy sauce and a pinch of sugar.

Can I bake the pork instead of frying?

For a lighter version, you can bake the breaded pork chops on a greased baking sheet at 425°F for about 12-15 minutes, flipping halfway, until golden and cooked through.