Meal Kit
Tonkatsu Pork Chop
with miso mushroom rice
Prep & Cook Time: 45-55 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Eggs, Wheat, Soy
Chef
Sarah Thomsen
Every food culture on Earth has a breaded and fried protein, and Japan is a food culture on Earth. (One of the best food cultures on Earth, in our humble opinion.) Tonkatsu is just that: breaded and fried pork that's served with rice. This meal has delightfully crispy pork, with a mushroom rice full of flavor… with a slight hint of heat of Sriracha at the end. Like we said, one of the best food cultures on Earth.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- ¾ cup Jasmine Rice
- 4 oz. Cremini Mushrooms
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2½ fl. oz. Tonkatsu Sauce
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½ cup Panko Breadcrumbs
- 2 Green Onions
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0.42 oz. Mayonnaise
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2 tsp. Miso Sauce Concentrate
- 1 tsp. Sriracha
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.
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Nutrition (per serving) oPNyma3X
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Calories910
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Carbohydrates94g
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Net Carbs91g
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Fat39g
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Protein45g
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Sodium1660mg
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
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If using chicken breasts, follow same instructions as pork in Steps 1, 3, and 4, flipping every 1-2 minutes until chicken reaches minimum internal temperature, 10-12 minutes.
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If using sirloin steaks, follow same instructions as pork in Steps 1, 3, and 4, flipping every 1-2 minutes until steaks reach minimum internal temperature, 8-10 minutes.
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1 Prepare the Ingredients
Thinly slice mushrooms.
Trim and thinly slice green onions, keeping white and green portions separate.Pat pork chops dry, and season both sides with a pinch of salt and pepper. -
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, 11/4 cups water, 1/4 tsp. salt, and miso concentrate. Bring to a boil.Once boiling, reduce to a simmer. Cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside covered.While rice cooks, continue recipe. -
3 Prepare the Pork Chops
Combine mayonnaise and 2 tsp. water in a mixing bowl. Place panko on a plate.
Cover pork with plastic wrap and pound with a heavy object to an even 1/4" thickness.Remove plastic wrap. Transfer pork chops to a plate and spread mayonnaise-water mixture on chops, coating completely. Then transfer to plate with panko, flipping until coated, pressing gently to adhere. -
4 Cook the Pork Chops
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 4-5 minutes until golden brown and pork reaches a minimum internal temperature of 145 degrees, 10-12 minutes.Remove from burner. Transfer pork to towel-lined plate. Rest, 3 minutes. -
5 Warm Sauce and Finish Dish
In a microwave-safe bowl, combine tonkatsu sauce and 1 Tbsp. water. Microwave until warm, 30-60 seconds.
Plate dish as pictured on front of card, slicing pork into 3/4" strips, if desired. Top pork with tonkatsu sauce, green portions of green onions, and Sriracha (to taste). Bon appétit!
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