Japanese-Style Pork Chops

Tonkatsu — Japanese-Style Pork Chops — are, at their heart, breaded and fried pork chops. They differentiate themselves from European schnitzels because of, well, the pork (though I’ve had many fine pork schnitzels) and the use of panko, a Japanese bread crumb. This version modifies the traditional dish to make it gluten-free.

Panko is lighter and crispier than traditional bread crumbs…and the gluten-free version works beautifully for breading (I use Kinnikinnick brand). I generally serve this with rice and salad (plus, pickled carrots or pickled carrot ribbons if you want to go fancy).

Japanese-Style Pork Chops

By Kassia Krozser Published: May 27, 2013

  • Yield: 4 Servings
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

This gluten-free version of tonkatsu is a great way to serve thin pork chops. While you can make it a traditional meal with veggies and rice on the side, it's also a great protein for a cabbage salad.



  1. Place the pork chops between two slices of plastic wrap and, using a meat mallet or rolling pin, pound them until they are about 1/4 inch in thickness. Season the chops on both sides with salt and pepper.
  2. In a shallow bowl, lightly whisk the eggs. Place in the panko into another shallow dish (a pie plate works great for this!), season the panko with salt and pepper.
  3. Dip the chops, one at a time, into the eggs, then dredge in the panko until well coated.
  4. Heat the oil in a skillet until shimmering. Working in batches if necessary, fry the chops until cooked through and golden brown — about 5 minutes per side.
  5. To serve, cut the tonkatsu in strips, drizzle with teriyaki sauce for serving.

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