I had a wonderful first Valentine's Day with my husband. He came home from class with a dozen red roses and we were able to spend the entire day together. It was perfect! It was a nice change also because I don't often have good Valentine's Days. For example, one year I broke my nose. Yeah, not the best day so I was glad to have a fantastic one. Greg also made me one of my favorite meals for dinner. It is Japanese and is called tonkatsu. My family and I would go eat it at this great little restaurant when we lived in Japan. I haven't had any quite like they make, but my dad is pretty good at figuring out recipes. So we got the recipe from my dad and we made it. It turned out perfect! Greg did such a good job. I appreciate him and everything he does so much. I still can't believe how lucky I am to be his wife. I love being able to share, not only Valentine's Day with him but every day.
And here is the recipe! It really isn't too difficult. The longest, hardest part is pounding the meat.
Ingredients:
4 pork chops
2 eggs
1 c. flour
Salt
Pepper
1-2 c. Panko (Japanese bread crumbs)
Canola oil
1/2 head of cabbage
Tonkatsu sauce (Bull-Dog Sauce)
Directions:
- With a meat tenderizer, pound each pork chop until it is 1/4 inch thick. This takes quite a while to do but the end result is absolutely worth it.
- Heat oil in a frying pan at medium-high heat.
- Mix together flour, salt, and pepper and set aside in a bowl.
- Beat eggs together and set aside in another bowl.
- Pour panko into a separate bowl.
- First coat the pork chops in the flour mixture. Second coat it in the egg mixture. Last coat it in the panko and place in the hot oil.
- Flip the pork chops over half way through cooking. They are done when they are golden-brown in color and the pork chops are cooked through.
- While the pork chops are cooking, take the cabbage and very thinly shred it into long, thin strips.
- Serve the tonkatsu with the cabbage and enjoy!
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