Meal Kit

Tonkatsu Pork Chop

with miso mushroom rice

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 6 days

Contains: Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Over 30g protein

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In Your Box (serves 2)

  • 12 oz. Boneless Pork Chops
  • 5.47 oz. Long Grain White Rice
  • 4 oz. Cremini Mushrooms
  • Info
    2 oz. Katsu BBQ Sauce
  • Info
    ½ cup Panko Breadcrumbs
  • 2 Green Onions
  • Info
    0.42 oz. Mayonnaise
  • Info
    2 tsp. Miso Sauce Concentrate
  • ¼ fl. oz. Hot Sauce

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    870
  • Carbohydrates
    83g
  • Net Carbs
    82g
  • Fat
    39g
  • Protein
    46g
  • Sodium
    1550mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Microwave-Safe Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using antibiotic free chicken breasts or chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  1. 1

    Prepare the Ingredients

    Thinly slice mushrooms.

    Trim and thinly slice green onions, keeping white and green portions separate.

    Pat pork dry and season both sides with a pinch of salt and pepper.

  2. 2

    Cook the Rice

    Place a small pot over medium heat and add 1 tsp. olive oil. Add mushrooms, white portions of green onions, and a pinch of salt to hot pot. Stir occasionally until tender and browned, 4-5 minutes.

    Add rice, 1 1/4 cups water, 1/4 tsp. salt, and miso base.

    If you receive quinoa, add an additional 1/4 cup water.

    Bring to a boil.

    Once boiling, reduce to a simmer.

    Once simmering, cover and cook until rice is tender, 15-18 minutes.

    If you receive quinoa, cook 14-16 minutes.

    Remove from burner and set aside covered.

    While rice cooks, continue recipe.

  3. 3

    Prepare the Pork

    Combine mayonnaise and 2 tsp. water in a mixing bowl. Set aside.

    Place panko on a plate and spread into an even layer.

    Cover pork with plastic wrap and pound with a heavy object to an even 1/4" thickness.

    Remove plastic wrap. Transfer pork to a plate and spread mayonnaise-water mixture on pork, coating completely. Transfer to plate with panko, flipping until coated, pressing gently to adhere to both sides.

  4. 4

    Cook the Pork

    Line a plate with a paper towel. Place a large non-stick pan over medium heat and add 3 Tbsp. olive oil. Let oil heat, 5 minutes.

    After 5 minutes, test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

    Lay pork away from you in hot oil and flip every 1-2 minutes until golden-brown and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.

    Remove from burner. Transfer pork to towel-lined plate. Rest, 3 minutes.

  5. 5

    Warm Sauce and Finish Dish

    In a microwave-safe bowl, combine katsu sauce and 2 tsp. water. Cover with a paper towel. Microwave covered until warm, 30-60 seconds.

    Plate dish as pictured on front of card, slicing pork into 3/4" strips, if desired. Top pork with katsu sauce, green portions of green onions, and hot sauce (to taste). Bon appétit!

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