Crispy Pork Katsu with Ginger Rice and Sesame Green Beans

If you love the satisfying crunch of Japanese katsu, this pork katsu recipe is for you. We coat tender pork chops in a tangy sour cream mixture and panko breadcrumbs, then pan-fry them until perfectly golden and crispy. Paired with fragrant ginger-infused rice and sesame-studded roasted green beans, this meal is a complete and delicious dinner.

The star of the dish is the homemade katsu sauce, which adds a savory-sweet finish that ties everything together. Whether you’re cooking for a weeknight dinner or a special occasion, this pork katsu recipe is sure to impress.

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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

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView 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

2 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. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens.
2. Toss carrots on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until tender, 20-25 minutes. Once roasted, carefully toss with sesame seeds.
3. While carrots roast, heat a drizzle of oil in a small pot over medium-high heat. Add ginger and scallion whites; cook, stirring, until fragrant, 1 minute. Stir in rice, ¾ cup water (1¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. Meanwhile, pat pork dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until pork is about ½-inch thick. Place panko, garlic powder, salt (we used 1 tsp; 2 tsp for 4 servings) and pepper in a gallon-size zip-close bag. Place sour cream in a medium bowl; add pork and turn to evenly coat. Add coated pork to bag with seasoned panko and seal to close. Shake until pork is evenly coated. Tip: You may need to move around pork chops in bag, pressing with your hands, to spread out panko and make it stick.
5. Heat a ¼-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is shimmering and hot enough that a pinch of panko sizzles when added to pan, add coated pork (discard any remaining panko in bag). Cook until panko is golden brown and pork is cooked through, 3-5 minutes per side. (For 4 servings, cook in batches.) Transfer to a paper-towel-lined plate.
6. Place katsu sauce in a small microwave-safe bowl; microwave until warmed through, 30 seconds. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Divide rice, pork and carrots between plates. Drizzle pork with katsu sauce. Sprinkle with scallion greens and serve.

Recipe Tips

FAQ

Can I use chicken instead of pork?

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

What can I substitute for katsu sauce?

You can make a quick substitute by mixing Worcestershire sauce, ketchup and a little soy sauce. Adjust to taste.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat pork in an oven or air fryer to maintain crispiness.