There are recipes that you make, and afterwards you think that you will make them again, but then they are forgotten, never to be made again. And then there are recipes that you make, and can’t get out of your mind ever again. And all you want to do is make it over and over again. This is one of those recipes.
This Rachael Ray recipe was the surprise winner of the week for me. I knew it would be good, because what isn’t good when you coat it in panko and fry it?? But the whole meal combination was just spot on, and all of the flavors went so well together. This one is going on my favorites list.
I was a little afraid of the pickled onions. I had never done anything like this, and I didn’t know if I would like it. But it was a perfect accompaniment to this dish.
The recipe calls for 4 boneless pork chops, but I used a pork loin and cut it into 1/2 inch thick pieces. This worked perfectly – almost better in my opinion, because I prefer a pork loin to most of the boneless chops I can find here.
Definitely a delicious meal! And even though these recipes aren’t actual “30-Minute Meals”, this one was done in just about 30 minutes. I’ll be having this one again!!
Pork is coated with panko breadcrumbs and fried, then served over rice with a sweet and sour sauce and pickled red onions.
Ingredients
- 1/4 cup plus 1 tablespoon mirin
- 1/2 cup thinly sliced red onion
- 2 large eggs
- 3 teaspoons soy sauce
- 1/2 cup flour
- 1 1/4 cups panko
- Four 1/2 inch-thick slices boneless pork chops, or sliced pork loin
- 3/4 cup vegetable oil
- 1/4 cup ketchp
- Cooked white rice, for serving
- Steamed broccoli, for serving
Instructions
- In a small bowl, pour 1/4 cup mirin over the onion and let marinate. In a shallow bowl, lightly beat the eggs with 1 teaspoon soy sauce. Place the flour in another shallow bowl; place the panko in another separate bowl.
- Coat the pork with the flour, shaking off any excess. Dip the pork slices in the egg mixture, letting the excess drip off, then coat with the panko.
- In a large skillet, heat the oil over medium-high heat until rippling. Add the pork and fry, turning once, until golden and crisp, about 5 minutes on each side. Transfer to paper towels to drain.
- In a small bowl, stir together the ketchup, remaining 1 tablespoon mirin and 2 teaspoons soy sauce. Add 1 teaspoon water to thin if desired.
- Slice the pork. Divide the rice among 4 bowls and top with the pork, sauce and pickled onion. Serve with steamed broccoli.
- -----------------------
- from [Every Day with Rachael Ray March 2008|In a small bowl, pour 1/4 cup mirin over the onion and let marinate. In a shallow bowl, lightly beat the eggs with 1 teaspoon soy sauce. Place the flour in another shallow bowl; place the panko in another separate bowl.
- Coat the pork with the flour, shaking off any excess. Dip the pork slices in the egg mixture, letting the excess drip off, then coat with the panko.
- In a large skillet, heat the oil over medium-high heat until rippling. Add the pork and fry, turning once, until golden and crisp, about 5 minutes on each side. Transfer to paper towels to drain.
- In a small bowl, stir together the ketchup, remaining 1 tablespoon mirin and 2 teaspoons soy sauce. Add 1 teaspoon water to thin if desired.
- Slice the pork. Divide the rice among 4 bowls and top with the pork, sauce and pickled onion. Serve with steamed broccoli.]
looks really good and seems easy to make. will have to try one of these days.
Oh,, that looks like something we’d love! Thanks for sharing!
I love panko on pork. We do the same thing and just serve it with lemon slices. Easy and delicious! I’ll have to give this one a try too.
Sweet and sour pork has always been mt favorite Chinese dish. I love Panko breading.
This is a very good idea! RR is somewhat off-putting to me, but her meal ideas do seem like they would be winners. I’ll be checking back to see what other creations you try!
i don’t really eat pork, but this dish looks really good! i love pickled red onions! they can go on top of so many different things.
I watch RR if it is on when I’m looking for something to watch and I have one of her cookbooks. The mini-meatloafs are really good, I’m excited to see what else you’ve made from the magazine.
Mmmm, I love sweet and sour pork. This definitely looks like a winning dinner to me!
I’m glad you gave a testimonial for the pickled onion or else I would be too chicken to try it. I have some pork chops in the freezer just waiting to be used. Yum!
Must love the panko! Never thought to coat pork with it though – what a great idea! And yum to pickled onions!
Oh yes! That sure does look like the kind of recipe that you need to make again and again. I’m going to try it. Thanks.
YUM-O You make me want to try this. I have an unopened package of panko in my pantry – guess I must have been waiting for this recipe.
Now that looks like a nice and tasty dinner. Tonkatsu is one of my favorite ways to use up leftover pork chops!
Looks great! (of course)
Have you ever made anything that didn’t?? No.
I’m interested about the pickled onion. Pickled onion seems to be trendy these days. So you liked it? I’m wondering if you added some heat to the process if it will pickle it better and faster? Like heat the vinegar and maybe some sugar, take the pan off the stove and add the onion?
This does sound like a winner:D
This looks a mighty tasty Sweet and sour pork dish – thanks for sharing
Rosie x
Yummmm! I’m about to get lunch and reading this before doing that was a bad idea, cos now all I want is this!!!! Sounds really tasty.
We were really excited to try this, but something just didn’t turn out. The sweet and sour sauce was way too ketchupy, and the onions were really overpowering. Then, my boyfriend was up all night with an upset stomach. we kept talking about whether or not we missed something, who knows.
[...] versions of sweet and sour chicken here on Taste and Tell (make that 4 now!), plus meatballs, pork, and who knows what else. I think that alone should convince you of my [...]
[...] Sweet and Sour Pork Rice Bowls [...]