Pork Katsu

🥘 Ingredients

• asparagus
  12 oz
• black pepper
  ¼ tsp
• butter
  1 tbsp
• carrot
  12 oz
• cooking oil
  1 tbsp
• garlic powder
  ½ tsp
• ginger
  1 tbsp
• jasmine rice
  ⅔ cup
• katsu sauce
  ½ cup
• panko breadcrumbs
  1 c
• pork chops
  2 pieces
• salt
  ½ tsp
• scallions
  4 stalks
• sesame seeds
  1 tbsp
• sour cream
  ½ cup

🍳 Cookware

• baking sheet
• small pot
• medium bowl
• large pan
• baking sheet
• small microwave-safe bowl

1. 

   1

   Preheat oven to 425°F and adjust rack to top position. Wash and dry all produce.
2. 

   2

   Toss carrot on a baking sheet with cooking oil , salt , and black pepper . Roast on top rack until tender ⏱️ 20 minutes .

   carrot: 12 oz, cooking oil: 1 tbsp, salt: ½ tsp, black pepper: ¼ tsp
3. 

   3

   While carrots roast, heat 1 tbsp cooking oil in a small pot over medium-high heat. Add ginger and white parts of scallions ; cook, stirring, until fragrant ⏱️ 1 minute . Add jasmine rice and cover with water; simmer until tender ⏱️ 15 minutes . Fluff with a fork and keep warm.

   ginger: 1 tbsp, scallions: 4 stalks, jasmine rice: ⅔ cup
4. 

   4

   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.

   pork chops: 2 pieces
5. 

   5

   Place sour cream in a medium bowl and panko breadcrumbs mixed with garlic powder in another. Dredge each pork chop in sour cream, then coat evenly with panko mixture. Heat ¼-inch layer of remaining cooking oil in a large pan over medium-high heat. Once oil is shimmering and hot enough that a pinch of panko sizzles when added to pan, add coated pork. Fry, turning once, until golden brown and cooked through ⏱️ 5 minutes . Transfer to a paper towel-lined plate and immediately sprinkle with salt.

   sour cream: ½ cup, panko breadcrumbs: 1 c, garlic powder: ½ tsp
6. 

   6

   Toss asparagus on a second baking sheet with butter , salt, and black pepper. Roast on bottom rack until tender-crisp ⏱️ 12 minutes . Stir in sesame seeds before removing from oven.

   asparagus: 12 oz, butter: 1 tbsp, sesame seeds: 1 tbsp
7. 7

   Place katsu sauce in a small microwave-safe bowl ; microwave until warmed through ⏱️ 30 seconds .

   katsu sauce: ½ cup
8. 8

   Divide rice, carrots, and asparagus between plates. Top with pork chops and drizzle with katsu sauce. Garnish with remaining scallion greens and serve immediately.