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Japanese Glazed Pork Chops Print Email


An Americanized, low fat version of a Japanese classic glazed with Tonkatsu sauce, a slightly sweet applesauce based glaze that's also great on chicken and fish - dee-lish!

4 thin pork loin chops, bone in or boneless, about 3/4 inch thick
Chef Mick's Taste of Tokyo Rub (or Rotisserie Chicken Seasoning, or Red Baron Seasoning, or salt and pepper)
Cooking spray or canola oil
1/4 cup + Tonkatsu Sauce, to taste (available at Tony’s)
2-3 cups finely shredded cabbage, lettuce or a combination

Choose thin pork chops with or without the bone. Boneless pork chops are a good choice if you'd like to make Tonkatsu Pork Sandwiches. Season chops to taste with one of the suggested seasonings.

Grill: Preheat a medium to medium high indirect grill and brush clean. Mist or brush with oil and grill over direct heat to brown. Turn and move to indirect heat, brushing generously with tonkatsu sauce - cook to 145-150° internal, about 5-8 minutes depending on chops and conditions. Rest five minutes before serving.

Oven: Preheat a heavy skillet or grill pan over medium heat and preheat oven to 350 degrees. Mist pan with oil and immediately add chops. Brown pork chops on first side, turn and brush generously with Tonkatsu sauce, transfer to oven to finish cooking to 145-150° internal - about 5-8 minutes depending on chops and conditions.

Prepare a plate or soft hamburger bun with a bed of finely shredded cabbage or lettuce and top with hot pork chop. Drizzle with more sauce, if desired, and serve. Serves 4. – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacci.com
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