Meal Kit
Tonkatsu Pork Chop
with miso mushroom rice
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Eggs, Wheat, Soy
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Over 30g protein
Chef
Sarah Thomsen
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 5.47 oz. Long Grain White Rice
- 4 oz. Cremini Mushrooms
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2 oz. Katsu BBQ 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
- 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.
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Nutrition (per serving) DOLRG9P8
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Calories870
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Carbohydrates83g
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Net Carbs82g
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Fat39g
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Protein46g
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Sodium1550mg
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 antibiotic free chicken breasts or chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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 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, 1 1/4 cups water, 1/4 tsp. salt, and miso base. Bring to a boil. If you receive Seasoned Wild Rice, omit additional salt and use half the miso base.Once boiling, reduce to a simmer.Once simmering, cover and cook until rice is tender, 15-18 minutes.If you receive Seasoned Wild Rice, once boiling, reduce to a simmer, cover, and cook until rice is tender, 20-23 minutes.Remove from burner and set aside covered.While rice cooks, continue recipe. -
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 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 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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