Japanese Pork Chop With Teriyaki Glaze Recipe

Name: Japanese Pork Chop With Teriyaki Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless pork chops; 1/2 cup flour seasoned with salt and pepper; 2 eggs beaten; 1 cup panko breadcrumbs; 1/2 cup chicken stock; 1/3 cup teriyaki sauce; 1/3 cup mirin; 1 tablespoon brown sugar; oil for shallow-frying; pea sprouts Snow, to serve

Servings: persons

4 boneless pork chops
1/2 cup flour seasoned with salt and pepper
2 eggs beaten
1 cup panko breadcrumbs
1/2 cup chicken stock
1/3 cup teriyaki sauce
1/3 cup mirin
1 tablespoon brown sugar
oil for shallow-frying
pea sprouts Snow, to serve

1
Dust pork chops in seasoned flour, shaking off excess.
2
Dip pork chops into egg then coat in breadcrumbs, pressing firmly. Place on a tray; refrigerate 15 mins.
3
Meanwhile, combine stock, teriyaki sauce, mirin and brown sugar in a small saucepan. Bring to a boil on high heat . Reduce heat to low; simmer 8-10 mins, until thickened slightly.
4
Heat enough oil for shallow-frying in a large skillet on medium heat. Cook pork 3-4 mins each side, until golden and cooked through. Drain on paper towels. Cut pork into strips.
5
Serve with rice and teriyaki glaze. Top with snow pea sprouts.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 boneless pork chops, 1/2 cup flour seasoned with salt and pepper, 2 eggs beaten, 1 cup panko breadcrumbs, and more.

Yes, Japanese Pork Chop With Teriyaki Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Pork Chop With Teriyaki Glaze

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