Low Sodium Pork Tonkatsu
Indulge in the crispy, savory delight of Low Sodium Pork Tonkatsu, a healthier twist on the classic Japanese favorite. Featuring tender pork loin chops coated in a golden crust made from unsalted panko breadcrumbs seasoned with garlic and onion powders, this dish is packed with flavor despite its reduced sodium content. Lightly pan-fried in olive oil, the result is a perfectly crisp exterior that pairs beautifully with a refreshing side of crunchy cabbage and julienned carrot salad. Ready in just 35 minutes, this recipe is a quick and satisfying option for weeknight dinners or casual entertaining. Serve with a squeeze of fresh lemon for a tangy finish that elevates every bite. Perfect for those seeking a low sodium pork recipe that's big on taste and easy to prepare!
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Ingredients
- 4 pieces Pork loin chops
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1.5 cups Unsalted panko breadcrumbs
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 cup Olive oil
- 4 pieces Lemon wedges
- 2 cups Cabbage
- 1 large Carrot
Directions
Step 1
Pound the pork loin chops to about 1/2 inch thick to ensure even cooking and tenderness.
Step 2
In a shallow dish, spread the all-purpose flour.
Step 3
In another bowl, beat the eggs until smooth.
Step 4
Mix the panko breadcrumbs with the black pepper, garlic powder, and onion powder in a third dish.
Step 5
Dip each pork chop into the flour, shaking off the excess.
Step 6
Next, dip it into the beaten eggs, allowing the excess to drip off.
Step 7
Finally, coat the chop with the seasoned panko breadcrumbs, pressing lightly to help them adhere.
Step 8
Heat olive oil in a large skillet over medium heat.
Step 9
Once the oil is hot, add the breaded pork chops. Cook each side for about 3-4 minutes or until the crust is golden brown and the pork is fully cooked.
Step 10
Remove the pork from the skillet and drain on paper towels.
Step 11
Thinly slice the cabbage and julienne the carrot, then toss them together to prepare a simple side salad.
Step 12
Serve the tonkatsu with a wedge of lemon for squeezing, accompanied by the cabbage and carrot salad.
Nutrition Facts
| Serving size | (1471.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3403.0 |
| Total Fat 183.8g | 0% |
| Saturated Fat 52.1g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 1004mg | 0% |
| Sodium 722.5mg | 0% |
| Total Carbohydrate 187.6g | 0% |
| Dietary Fiber 15.5g | 0% |
| Total Sugars 15.4g | |
| Protein 239.5g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 324.8mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 4306.4mg | 0% |
Source of Calories