Tonkatsu (breaded pork cutlet) with a pomegranate molasses tonkatsu sauce

Name: Tonkatsu (breaded pork cutlet) with a pomegranate molasses tonkatsu sauce
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: En
Ingredients: 4 boneless pork chops; Salt and freshly ground black pepper; All-purpose flour for dredging; 1 beaten egg; Panko; vegetable oil; 2 cups very finely shredded cabbage; 1/2 cup fresh pomegranate arils; lemon wedges; Pomegranate Molasses Tonkatsu Sauce; Steamed Japanese rice; 1/3 cup ketchup; 1/4 cup pomegranate molasses; 2 tablespoons Worcestershire sauce; 1 tablespoon soy sauce; 2 teaspoons prepared hot mustard; 1/4 teaspoon ground black pepper; 6 cups 100% pomegranate juice; 1/2 cup granulated sugar; 1 tablespoon lemon juice

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Main Dish

Very Easy

55 min

Preparation

Preparation30 min

Cook time25 min

Place a pork chop between two layers of plastic wrap and pound it with the flat side of a meat tenderizer until it is about 1/3 inch thick.
Season both sides with salt and pepper. Repeat the process with the remaining pork chops.
Heat 2 inches of vegetable oil in a deep-fryer, stockpot, or large wok until the oil reaches 375 degrees Fahrenheit.
While the oil is heating, lightly dust the seasoned pork chops in the flour. Dip them, one at a time, in the egg wash, then coat each of them well with the panko.
When the oil is at temperature, fry the chops, two at a time, for about 3 minutes. Then turn them and fry them for another 3 or 4 minutes, until they are a deep golden brown and cooked through.
Place them on a wire rack to drain and repeat with the remaining chops.
Slice the cutlets across their width into 1/2-inch strips. Serve with a mound of shredded cabbage sprinkled with pomegranate arils. Serve with pomegranate tonkatsu sauce and steamed Japanese rice.
Whisk together the ingredients in a small bowl and refrigerate until ready to use.
In a large saucepan, heat the pomegranate juice, sugar, and lemon juice over medium high heat. Cook, stirring occasionally, until the sugar has completely dissolved and the juice has come to a simmer.
Reduce the heat to medium-low. Simmer until the juice has a syrupy consistency and has reduced to approximately 1 1/4 cups, about 1 hour.
Allow the molasses to cool slightly, then pour into a glass jar and allow it to cool completely before covering it and storing it in the refrigerator.