Pork Katsu

🥘 Ingredients

• black pepper
• butter
  2 tbsp
• carrot
  12 oz
• cooking oil
  0.563 c
• garlic powder
  2 tsp
• ginger
  1 thumb
• jasmine rice
  1 c
• katsu sauce
  1/2 c
• panko breadcrumbs
  2 c
• pork chops
  20 oz
• salt
  2.667 tbsp
• scallions
  2 unit
• sesame seeds
  1 tbsp
• sour cream
  3 tbsp

🍳 Cookware

• baking sheet
• small pot
• plastic wrap
• medium bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
2. 

   2

   Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Peel and mince or grate ginger . Trim and thinly slice scallions , separating whites from greens.

   carrot: 12 oz, ginger: 1 thumb, scallions: 2 unit
3. 

   3

   Toss carrots on a baking sheet with cooking oil (a large drizzle), salt , and black pepper . Roast on top rack until ⏱️ 20 minutes (or until tender, ⏱️ 25 minutes ). Once roasted, carefully toss with sesame seeds .

   cooking oil: 1/2 c, salt: 2.667 tbsp, black pepper, sesame seeds: 1 tbsp
4. 

   4

   While carrots roast, heat cooking oil in a small pot over medium-high heat. Add ginger and scallion whites; cook until fragrant, ⏱️ 1 minute . Stir in jasmine rice and ¾ cup water (1¼ cups for 4 servings) and a pinch of salt. Bring to a boil; cover and reduce heat to low. Cook until rice is tender, ⏱️ 15 minutes (or ⏱️ 18 minutes ). Keep covered off heat until ready to serve.

   cooking oil: 1 tbsp, jasmine rice: 1 c
5. 

   5

   Meanwhile, pat pork chops dry with paper towels; place between two large pieces of plastic wrap . Pound with a mallet or rolling pin until pork is about ½-inch thick. Place panko breadcrumbs , garlic powder , salt (use 1 tsp; 2 tsp for 4), and black pepper in a gallon-size zip-close bag. Place sour cream in a medium bowl ; add pork and turn to coat. Shake *coated* pork in the bag with seasoned panko until evenly coated – you may need to press with your hands to spread out panko.

   pork chops: 20 oz, panko breadcrumbs: 2 c, garlic powder: 2 tsp, sour cream: 3 tbsp
6. 

   6

   Heat a ¼-inch layer of oil in a large pan over medium-high heat. Once the oil shimmers and a pinch of panko sizzles, add the coated pork (discard leftover panko). Cook until golden brown and cooked through, ⏱️ 3 minutes per side (or ⏱️ 5 minutes ), cooking 4 servings in batches. Transfer to a paper-towel-lined plate.
7. 7

   Place katsu sauce in a small microwave-safe bowl; microwave until warm, ⏱️ 30 seconds . Fluff rice with a fork; stir in butter and season with salt and pepper.

   katsu sauce: 1/2 c, butter: 2 tbsp
8. 8

   Divide rice, pork, and carrots between plates. Drizzle pork with katsu sauce and sprinkle with scallion greens. Serve and enjoy.