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Pork Katsu

Pork Katsu

with Sesame Roasted Carrots & Ginger Rice

It’s pretty tough to beat the rich flavor and crispy texture of Japanese katsu. In this riff on the dish, we coat pork chops in sour cream and panko, then shallow-fry them until crunchy and golden brown. Ginger-infused rice and sesame-studded roasted carrots make the perfect pairing, and tangy, savory-sweet katsu sauce tops every crunchy bite.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce


1 thumb


2 unit


½ cup

Jasmine Rice

1 teaspoon

Garlic Powder

1 cup

Panko Breadcrumbs

(Contains Wheat)

1.5 tablespoon

Sour Cream

(Contains Milk)

10 ounce

Pork Chops

4 tablespoon

Katsu Sauce

(Contains Soy, Wheat)

1 tablespoon

Sesame Seeds

(Contains Sesame)

Not included in your delivery

1 tablespoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories870 kcal
Fat43 g
Saturated Fat13 g
Carbohydrate83 g
Sugar19 g
Dietary Fiber6 g
Protein34 g
Cholesterol110 mg
Sodium1680 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small pot
Medium Bowl
Paper Towel
Plastic Bag
Plastic Wrap
Meat Mallet
Large Pan
Small Bowl



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens.

Roast Carrots

• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes. • Once roasted, carefully toss with sesame seeds.

Cook Rice

• While carrots roast, heat a drizzle of oil in a small pot over medium-high heat. Add ginger and scallion whites; cook, stirring, until fragrant, 1 minute. • Stir in rice, ¾ cup water (1¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Coat Pork

• Meanwhile, pat pork* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until pork is about ½-inch thick. • Place panko, garlic powder, salt (we used 1 tsp; 2 tsp for 4 servings), and pepper in a gallon-size zip-close bag. • Place sour cream in a medium bowl; add pork and turn to evenly coat. • Add coated pork to bag with seasoned panko and seal to close. Shake until pork is evenly coated. TIP: You may need to move around pork chops in bag, pressing with your hands, to spread out panko and make it stick.

Cook Pork

• Heat a ¼-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is shimmering and hot enough that a pinch of panko sizzles when added to pan, add coated pork (discard any remaining panko in bag). • Cook until panko is golden brown and pork is cooked through, 3-5 minutes per side. (For 4 servings, cook in batches.) • Transfer to a paper-towel-lined plate.

Finish & Serve

• Place katsu sauce in a small microwavesafe bowl; microwave until warmed through, 30 seconds. • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice, pork, and carrots between plates. Drizzle pork with katsu sauce. Sprinkle with scallion greens and serve.

Pork is fully cooked when internal temperature reaches 145º.