Past Recipes
Pork Tonkatsu

Pork Tonkatsu with Yuzu Cherry Salsa and Arugula

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This is no exaggeration: We were freakishly excited when Chef Elana brought back this past hit. Inspired by Japanese tonkatsu, or “pork cutlet”, we’re coating pork chops with panko and a hint of dry mustard, then shallow-frying until crispy. For a tart, sweet, and spicy pairing, it’s topped with a yuzu cherry salsa studded with jalapeños. Yuzu, an aromatic Asian citrus that tastes like a refreshing cross between a lemon, grapefruit, and mandarin, perfectly complements the super-savory pork. File this under crowdpleasers.
  • Low Carb Diet
  • Stovetop Only
  • < 600 Calories
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 470
  • Protein 36g
  • Total Carb 28g
  • Total Fat 24g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • lemon
    • 1
    • lemon
  • garlic
    • 2 cloves
    • garlic
  • cherries
    • 1/2 cup
    • cherries
  • jalapeño
    • 1
    • jalapeño
  • boneless pork chops
    • 2
    • boneless pork chops
  • yuzu juice
    • 2 tablespoons
    • yuzu juice
  • grapeseed oil
    • 1 1/2 tablespoon
    • grapeseed oil
  • flour
    • 1/4 cup
    • flour
  • mustard powder
    • 1 teaspoon
    • mustard powder
  • panko breadcrumbs
    • 1/2 cup
    • panko breadcrumbs
  • soy sauce
    • 2 packets
    • soy sauce
  • baby arugula
    • 3 ounces
    • baby arugula

What You’ll Need

  • canola oil
  • eggs
  • kosher salt
  • black pepper
  • plastic wrap
  • meat mallet (optional)
  • 12" large nonstick pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Separate 1 egg, placing white in a large shallow bowl and discarding yolk. Halve lemon. Mince garlic. Rinse remaining produce. Roughly chop cherries, discarding pits. Halve jalapeño lengthwise. Using a knife tip, discard seeds and stem, then finely chop up to half. Pat pork dry with paper towel and place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness.

  2. Make Yuzu Cherry Salsa

    Make Yuzu Cherry Salsa

    In a small bowl, whisk together 1 tablespoon yuzu juice, ½ tablespoon grapeseed oil, juice of ½ lemon, and half of garlic. Add cherries and chopped jalapeño (skip or use half for less heat). Season with ¼ teaspoon salt and pepper as desired, stir to combine, then set aside until ready to serve. Use remaining lemon to brighten a glass of water.

  3. Bread Pork Chops

    Bread Pork Chops

    Place flour on a large plate and season with ¼ teaspoon salt and pepper as desired. Whisk mustard powder into bowl with egg white. Place breadcrumbs on a separate large plate. Season pork all over with ½ teaspoon salt and pepper as desired. Dredge pork in flour, shaking off excess. Dip in egg mixture, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.

  4. Fry Pork Tonkatsu

    Fry Pork Tonkatsu

    Heat 2 tablespoons canola oil in a large nonstick pan over medium heat. When oil is shimmering, add pork and fry until crust is browned and pork is cooked through and no longer pink, 4-5 minutes per side. Transfer to a paper towel-lined plate to drain.

  5. Dress Arugula

    Dress Arugula

    While pork cooks, in a large bowl, whisk together soy sauce, remaining garlic, remaining yuzu juice, remaining grapeseed oil, ⅛ teaspoon salt, and pepper as desired. Add arugula to bowl with dressing and toss to coat.

  6. Plate Pork Tonkatsu

    Plate Pork Tonkatsu

    Divide pork tonkatsu between serving plates and spoon over yuzu cherry salsa. Serve with arugula and dig into your beautiful dinner!

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