Rice Chex™ Pork Tonkatsu
- Ingredients:20
- Servings:8
- Calories per serving:580
Rice Chex™ Pork Tonkatsu
- Ingredients:20
- Servings:8
- Calories per serving:580
Asian flavors -- ginger, mirin and soy -- blend beautifully in the sauce for a traditional Japanese pork cutlet breaded with Rice Chex™ Cereal and fried.
Ingredient
Sauce
| Ingredient | Weight | Measure |
|---|---|---|
| Vegetable oil | ---Value Not Available | 1/2 Tbsp |
| Yellow onions, diced | 5 oz | 1 cup |
| Ginger, fresh, minced | 0.30 oz | 1 Tbsp |
| Apples, fresh, peeled, diced | 4 oz | 1 cup |
| Garlic powder | ---Value Not Available | 1/2 tsp |
| Mirin | 2 oz | 1/4 cup |
| Shaoxing wine or sherry | 1 oz | 2 Tbsp |
| Worcestershire sauce | 0.50 oz | 1 Tbsp |
| Rice wine vinegar | 4 oz | 1/2 cup |
| Diced tomatoes, canned | 14 oz | 1 3/4 cups |
| Brown sugar, packed | 1.25 oz | 1/4 cup |
| Soy sauce | 1.25 oz | 1/4 cup |
Pork Chops
| Ingredient | Weight | Measure |
|---|---|---|
| Pork chops, bone-in | 3 lb | 8 each |
| Rice Chex™ Bulkpak Cereal (13325) | 7.50 oz | 6 cups |
| Gold Medal™ All-Purpose Flour (12610) | 4.50 oz | 1 cup |
| Five spice powder | ---Value Not Available | 1/2 tsp |
| Kosher salt | ---Value Not Available | 1 1/2 Tbsp |
| Eggs, large | 6 oz | 3 each |
| Water, cool approx. 72°F | 1 oz | 3 Tbsp |
| Butter | 6 oz | 3/4 cup |
Instructions
- Sauce
Heat oil in sauce pan over medium heat; add onion and sauté until translucent.
Reduce heat to low, add ginger and apples; sweat until apples are softened.
Add garlic powder, Mirin, Shaoxing wine, Worcestershire sauce, rice wine vinegar, tomatoes, brown sugar and soy sauce.
Increase to medium/high heat; bring to a boil then simmer on low until volume is reduced to half.
Remove from heat; puree approx. 1 1/4 cups in separate bowl.
Add puree back to pan, stir well and keep hot for serving.
- Pork Chops
Combine flour, five spice and salt in bowl; stir and set aside.
Add eggs and water to another bowl; whisk until combined and set aside.
Crush Rice Chex in food processor to coarse crumb consistency, yielding 3 cups; place in separate bowl and set aside.
Melt 0.75 oz butter per pork chop in large sauté pan over medium heat.
Dredge pork chop in flour, then eggs, then Rice Chex crumbs; pan fry each side for approx. 3 minutes until golden brown over medium heat.
Transfer to sheet pan and bake until internal temperature reaches 145°F.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
325°F |
8-10 minutes |
Standard Oven |
375°F |
8-10 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 4 minutes of baking.
- Finishing
- Place 1/4 cup sauce on plate; top with 1 pork chop and serve immediately.
Recipe Tips
- Tip: Serve with sides such as mashed ginger potatoes and sautéed edamame if desired.
Nutrition Facts
- Calories580
- Total Fat30g
- Protein33g
- Total Carbohydrate43g
- Sugars10g
Servings: 8
Serving Size: 1 pork chop with 2.5 oz sauce
Amount Per Serving Calories : 580
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 30g | 47% |
| Saturated Fat | 15g | 75% |
| Trans Fat | ½g | % Value Not Available |
| Monounsaturated Fat | 10g | % Value Not Available |
| Polyunsaturated Fat | 2&½g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 200mg | 67% |
| Sodium | 2030mg | 85% |
| Total Carbohydrate | 43g | 14% |
| Dietary Fiber | 3g | 11% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 1g | % Value Not Available |
| Sugars | 10g | % Value Not Available |
| Protein | 33g | % Value Not Available |
| Vitamin D | Value Not Available | 25% |
| Calcium | Value Not Available | 15% |
| Iron | Value Not Available | 60% |
| Potassium | 610mg | 17% |
| Vitamin A | Value Not Available | 25% |
| Vitamin C | Value Not Available | 10% |
| Vitamin E | Value Not Available | 6% |
| Thiamin | Value Not Available | 90% |
| Riboflavin | Value Not Available | 50% |
| Niacin | Value Not Available | 50% |
| Vitamin B6 | Value Not Available | 45% |
| Folic Acid | Value Not Available | 50% |
| Vitamin B12 | Value Not Available | 35% |
| Pantothenic Acid | Value Not Available | 10% |
| Phosphorus | Value Not Available | 30% |
| Magnesium | Value Not Available | 10% |
| Zinc | Value Not Available | 40% |
| Manganese | Value Not Available | 15% |
| Selenium | Value Not Available | 80% |
| Copper | Value Not Available | 4% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 1&½,
- Fruit 0,
- Other Carbohydrate 1,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable ½,
- Very Lean Meat 4,
- Lean Meat 0,
- Medium-Fat Meat 0,
- High-Fat Meat 0,
- Fat 5&½,
- Fruits 0c,
- Vegetables ¼c,
- Grains 1oz-eq,
- Meat & Beans 4oz-eq,
- Dairy 0c,
- Fats & Oils 5tsp
Carbohydrate Choice
- Carbohydrate Choice3
