Bone-In Nagano Pork Chop Tonkatsu
with Midnight Rice, Shiitake Mushrooms & Gai Lan
Cooking time
30 minutes
Servings
2/4
Calories
1240 /serving
This tonkatsu is a cut above. It’s got the play of crispness and juiciness that you anticipate from Japanese-style breaded pork cutlets, but this golden panko top coat enrobes ultra-tender bone-in Nagano pork, raised by Canadian farmers. Against the deep purple hue of midnight rice, it’s pure chic comfort. Create an alluring veggie side by pairing textured shiitake mushrooms with tender-crisp gai lan and sweet pepper, tossed in ponzu sauce. Just make sure the tamari dip is within easy reach. Arigato!
We will send you:
- 2 Bone-in Nagano pork chops (raised by Canadian farmers)
- 225g Asian greens (yu choy or gai lan)
- 90g Shiitake mushrooms
- 3 Scallions
- 1 Sweet pepper
- 60ml Mayonnaise
- 60ml Creamy, Thick Tamari & Garlic vinaigrette
- 40g Panko
- 160g Purple rice
- 30ml Ponzu lime sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Sesame, Soy, Wheat
You will need:
Medium pot
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
65 g
Saturated Fat
9 g
Sodium
1490 mg
Total Carb
97 g
Sugars
10 g
Protein
72 g
Fibre
12 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 26 to 30 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Prepare the pork
Meanwhile, in a medium bowl, combine the mayo, ½ tbsp water (double for 4 portions) and S&P. In a second medium bowl, combine the panko, ½ the spices and S&P. Pat the pork dry with paper towel. Working one at a time, coat the pork in the mayo (letting any excess drip off), then in the panko (pressing to adhere).
Cook the pork
In a large pan, heat a thin layer of oil on medium. Add the pork* and cook, 4 to 6 min. per side, until browned and partially cooked. Transfer to a lined sheet pan and bake, 10 to 12 min., until cooked through. Reserve the pan.
Mise en place
Meanwhile, remove the stems from the mushrooms; thinly slice. Halve, core and thinly slice the sweet pepper crosswise. Remove the bottom ½ inch of the gai lan stems; halve crosswise. Thinly slice the scallions crosswise.
Cook the vegetables
In the reserved pan, heat a drizzle of oil on medium-high. Add the scallions and sauté, 30 sec. to 1 min., until fragrant. Add the mushrooms and sauté, 2 to 3 min., until nicely browned. Add the gai lan, sweet pepper, ponzu, remaining spices and 1 tbsp water (double for 4 portions). Cook, partially covered, stirring occasionally, 4 to 6 min., until the gai lan is tender; season with S&P.
Plate your dish
Divide the rice and vegetables between your plates. Top the rice with the pork (slice beforehand if desired). Serve the vinaigrette on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
