Pork Chops Tonkatsu

Ingredients:

• 1/4 cup all-purpose flour
• 2 large egg whites, lightly beaten
• 1 1/4 cups whole wheat panko bread crumbs
• 4 (1/4 lb.) lean boneless center-cut loin pork chops, trimmed
• 1/4 tsp. salt
• 1/4 tsp. ground Szechuan pepper or black pepper
• 1/4 cup bottled tonkatsu sauce

Makes 4 Servings (1 pork chop & 1 tablespoon sauce per serving)

1. Place flour on plate, egg whites in a shallow bowl, and panko on a plate.
2. Sprinkle 2 pork chops with 1/8 teaspoon salt and 1/8 teaspoon Szechuan pepper; dip into flour, egg, and bread crumb, turning to coat. Spray large skillet with nonstick spray and set over medium heat. Add pork chops and cook until browned and just cooked through, about 3 minutes per side. Transfer to plate and keep warm.
3. Sprinkle remaining pork chops with remaining 1/8 teaspoon and remaining 1/8 teaspoon Szechuan pepper. Prepare and cook as above, spraying skillet again with nonstick spray. Serve chops with tonkatsu sauce.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Tastier Than Takeout Cookbook. This is what I call Barbecue with a Japanese twist. If you love barbecue, you will really love this dish. Tonkatsu is a Japanese food which consists of a breaded, deep-fried pork cutlet that is often served with shredded cabbage. Tonkatsu originated in Japan in the 19th century. As well as being served as a single dish, it is also used as a sandwich filling or in combination with curry. I tried this dish for the first time with a homemade tonkatsu sauce and it was delicious. If you're thinking about ordering takeout, put down the phone and make this dish. This barbecue dish is tastier and cheaper than what you would order on an Asian takeout menu.