Past Recipes
Pork Tonkatsu

Pork Tonkatsu with Yuzu Cherry Salsa and Arugula

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Recipe Details


Let’s just say we were pretty happy (read: freakishly excited) when Chef Elana brought back this test kitchen favorite. Meaty pork chops are coated with panko and a hint of dry mustard in this Japanese-inspired meal. For a tart, sweet and spicy pairing, the pork is 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.


  • < 600 Calories
  • Spicy
  • Stovetop Only
  • Past Favorite

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

Ingredients & Equipment

What we send

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

What You’ll Need

  • plastic wrap
  • meat mallet or small heavy pan
  • 12" large nonstick pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse 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.
  2. Make Yuzu-Cherry Salsa

    Make Yuzu-Cherry Salsa

    In 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.
  3. Bread Pork Chops

    Bread Pork Chops

    In 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.
  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 without moving until browned and crisp, 4-5 minutes per side. Remove from pan and transfer to a paper towel-lined plate.
  5. Toss Salad

    Toss Salad

    While 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.
  6. Plate Pork Tonkatsu

    Plate Pork Tonkatsu

    Divide pork tonkatsu between 2 plates and spoon over yuzu-cherry salsa. Serve with arugula salad and dig into your beautiful dinner!

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