Easy Oven Baked Pork Tonkatsu
Aug 19, 2025 11:00 AM
The key to this super juicy on the inside, crispy on the outside tonkatsu pork chop is cooking it low and slow, reverse sear style.
An easy oven baked pork tonkatsu: extra thick, super juicy pork chop done up tonkatsu style, with light and crispy panko, only baked instead of deep-fried.
Tonkatsu
If you’ve been to Japan, I’m sure you’ve seen those absolutely awesome restaurants dedicated to tonkatsu: that crispy panko breadcrumb crusted deep fried juicy porky deliciousness. I am straight up obsessed with it. I love tonkatsu with rice, in sandwiches, with curry, in salad rolls; give me tonkatsu anyway any day and I’m happy.
My addiction is extreme but sometimes you want tonkatsu when you don’t want to deep fry. This easy oven baked tonkatsu is for those times. I never imagined a oven-baked tonkatsu would be good, but it is just as (or maybe even better because it’s easier) good as deep-fried.
Baked Tonkatsu
Figuring out this tonkatsu was a journey. I’m not the greatest at making pork chops (unless they’re deep fried). My husband on the other hand is a pork chop master. He’s been making these reverse sear pork chops that are so juicy and meaty and tender. He suggested doing a reverse sear tonkatsu and it was brilliant: juicy on the inside with a crispy breadcrumb coat. Serve it up with fluffy white rice, shredded cabbage, and tonkatsu sauce and it’s almost like you magicked your way to Japan, no flight needed.
Ingredients:
- 1 cup panko
- 1 tbsp neutral oil
- 1 thick cut pork loin pork chop
- 2 tbsp flour
- 1 egg lightly beaten
- To Serve
- rice, shredded cabbage, tonkatsu sauce
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
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