Japanese-Style Crispy Pork

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This was the best tonkatsu I've ever had and definitely the best I've ever made. I followed the recipe exactly. I was tempted to stray a couple times, but I'm glad I didn't, I really would not change a thing. Adding the ginger to the sauce made it something special. The cool, tangy, salty, cucumbers were the perfect balance to the sweet, warm pork chops and everything had just a little bit of spice to it.. The breading was the crispiest I've ever had. I added some cabbage and leftover fried rice, but I honestly think it was too much and detracted from how beautifully thought out this recipe is by itself.

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easy, fast and good. a keeper.

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Very moist and yummy with a crisp coating! Loved it!

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This was a delicious recipe. It was easy to prepare. I loved the pickled cucumbers and the sauce was perfect. The only problem we had was that the breading kept falling off once we were eating it. We wondered if it was because of the corn starch- we had never used corn starch for breading before.

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Very easy and delicious! After reading the comments about the cucumbers, I simply sliced some up & left them plain. Will definately make this again.

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I made these tonight and they came out great. The Panko made them so crispy and delicious. The dipping sauce was awesome, though I substituted the 2 spoons of sugar for 2 spoons for honey – it came out amazing! I didn’t really follow the recipe for the cucumbers, just served them on the side – that was ok, not sure if I’m going to bother next time.
I served these with Rachael Ray's "Special Fried Rice" and we had a great meal. I will definitely make these again.

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Didn't try it yet, but all those reviews are very helpful. makes me want to make them today:

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Loved the pork chops - panko crumbs were perfect for the crunch factor and the dipping sauce was awesome with the chops. We thought that the cucumbers were ok - could make them again or not. My older son ate 3 pork chops by himself - said it is a keeper!

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This is my family's favorite way to enjoy pork. We like them served on a bed of shredded cabbage with Kikkoman tonkatsu sauce. Other times I make it as Katsudon, the crispy pork cooked with scrambled eggs, green onions, and sweet and savory sauce. It is served over a bowl of steamed rice. Yummy!

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The taste was very good however cooking on high with the panko made the bread crumbs get too cooked too fast and the inside was not done yet so I continued to cook on a lower heat to get the pork fully cooked. Next time I will cook on medium high instead of high heat.