Pork Katsu Curry with Rice
Crispy, comforting, and packed with rich flavor, this Pork Katsu Curry with Rice is the ultimate Japanese-inspired comfort meal! Golden breaded pork cutlets served over fluffy rice and smothered in a thick, savory curry sauce create a perfect balance of crunch and warmth in every bite.
Ingredients
- For the Pork Katsu:
- 1 lb pork loin or pork chops, boneless
- Salt and pepper, to taste
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 2–3 tbsp vegetable oil (for frying)
- For the Japanese Curry Sauce:
- 2 tbsp butter or oil
- 1 onion, thinly sliced
- 2 carrots, diced
- 1 large potato, diced
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 tbsp soy sauce
- 1 tbsp ketchup (optional, for sweetness)
- 2–3 tbsp Japanese curry roux or curry powder
- Salt and pepper, to taste
- For Serving:
- Steamed white rice
- Chopped parsley (optional)
Instructions
- Prepare the Pork: Pound pork chops to even thickness (~½ inch). Season with salt and pepper.
- Bread the Pork: Dredge each pork chop in flour, shaking off excess. Dip in beaten eggs, then coat with panko breadcrumbs, pressing lightly to adhere.
- Fry the Pork: Heat oil in a skillet over medium-high heat. Fry pork chops 3–4 minutes per side until golden brown and cooked through. Remove and drain on paper towels. Slice into strips.
- Prepare the Curry Sauce: In a saucepan, melt butter or heat oil over medium heat. Sauté onions until translucent, then add garlic, carrots, and potatoes. Cook 3–4 minutes. Add broth, soy sauce, and ketchup (if using). Simmer 10–12 minutes until vegetables are tender. Stir in Japanese curry roux or curry powder until thickened. Adjust salt and pepper.
- Serve the Dish: Place steamed rice on a plate. Pour curry sauce over the rice. Top with sliced pork katsu. Garnish with parsley if desired.