Tonkatsu Stir Fry

Inspiration: Damn Delicious

Is the style of pork tonkatsu or is the name of the sauce? Kind of like a chicken-or-the-egg situation. Except for tonkasu roughly means "deep-fried" which describes the pork and how to use the sauce.

Ingredients

1 cup corn oil

1 lb boneless pork chops

Kosher salt and freshly ground black pepper, to taste

1/2 cup all-purpose flour

1 large egg, beaten

1 cup bread crumbs

Tonkatsu sauce, for serving

1 tbsp sesame oil

1 tsp minced garlic

8 oz Japanese wheat noodles

8 oz bean sprouts

1 medium head of broccoli, cut into smaller pieces

1/2 cup shredded carrots

Preparation

1. Cook wheat noodles according to package directions. Set Aside.

2. Heat sesame oil in a large nonstick skillet over medium heat. Add garlic, and cook until fragrant, about 1 minute. Add bean sprouts, broccoli, and carrots and cook until softened, about 3-4 minutes. Add wheat noodles and fry until lightly browned. Keep warm until serving.

3. Meanwhile, heat corn oil in a large skillet over medium-high heat.

4. Season pork chops with salt and pepper, to taste. Working one at a time, dredge pork chops in flour, dip into egg, then dredge in breadcrumbs, pressing to coat.

5. Working in batches, add pork chops to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.

6. Serve immediately with stir fry and tonkatsu sauce.