Pork Tonkatsu with Yuzu Cherry Salsa and Arugula
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Ingredients & Equipment
What we send
- 1 cupcherries
- 2 clovesgarlic
- 10 ouncespork chops
- 3 tablespoonsyuzu juice
- 2 tablespoonsgrapeseed oil
- 1/4 cupflour
- 1 teaspoonmustard powder
- 1/2 cuppanko breadcrumbs
- 2 tablespoonssoy sauce
- 5 ouncesbaby arugula
What You’ll Need
- plastic wrap
- meat mallet or small heavy pan
- 12" large nonstick pan
Prepare IngredientsRinse all produce. Roughly chop cherries and discard pits. Mince garlic. Halve jalapeño lengthwise and, using a knife tip, discard seeds and mince. Pat pork dry with paper towel. Place pork between 2 pieces plastic wrap and using a meat mallet or small heavy pan, pound to ¼-inch thickness.
Make Yuzu-Cherry SalsaIn a small bowl, combine half of yuzu juice, half of grapeseed oil, and half of garlic. Add cherries and as much jalapeño as desired and stir to combine. Season with ¼ teaspoon salt and pepper as desired. Set aside.
Bread Pork ChopsIn a large plate, add flour and season with salt and pepper as desired. In a second large plate, whisk together mustard powder and 1 egg white. In a third large plate, add breadcrumbs. Season pork on both sides with ½ teaspoon salt and pepper. Add to flour, turn to coat, then shake off excess. Add to egg white, turn to coat, then allow excess to drip off. Add to breadcrumbs, pressing to adhere.
Fry Pork TonkatsuHeat 2 tablespoons canola oil in a large nonstick pan over medium heat. When oil is shimmering, add pork and fry without moving until browned and crisp, 4-5 minutes per side. Remove from pan and transfer to a paper towel-lined plate.
Toss SaladWhile pork fries, in a large bowl, whisk together soy sauce, remaining garlic, remaining yuzu juice, and remaining grapeseed oil. Season with ⅛ teaspoon salt and pepper as desired. Add arugula and toss to coat.
Plate Pork TonkatsuDivide pork tonkatsu between 2 plates and spoon over yuzu-cherry salsa. Serve with arugula salad and dig into your beautiful dinner!