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Ingredients

• ✓ tonkatsu sauce
• egg
• avocado oil
• salt
• panko bread crumb
• pork sirloin chop
• avocado oil cooking spray
• rice
• savoy cabbage

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Stir together eggs, avocado oil, and salt in a small bowl. Place panko crumbs on a separate plate.
3. 3 Set a length of parchment or waxed paper about 15 inches long on a platter or cutting board.
4. 4 Dip each pork chop into the egg mixture, allowing excess to drip back into the bowl, then turn chops in panko crumbs. Cover the top of the chop with crumbs and press down to encourage them to stick. Place coated chops on the prepared parchment or waxed paper. Repeat until all chops are coated with panko crumbs on both sides.
5. 5 Spray both sides of each pork chop with cooking spray and place 2 or 3 chops into the air fryer basket, depending on the size of the basket.
6. 6 Air fry for 6 minutes. Flip and cook until golden brown and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 5 minutes more. Transfer chops to a plate and keep warm. Repeat with remaining chops.
7. 7 Serve chops with rice, shredded Savoy cabbage, and tonkatsu sauce.

By Bibi

Ingredients

• ✓ tonkatsu sauce
• black pepper
• green onion
• ginger
• fish paste stick
• dashi
• white miso paste
• soy sauce
• bonito soup stock
• kombu
• instant ramen noodle
• sage
• basil
• black sesame seed
• olive oil
• pork chop
• sesame oil
• egg

Instructions

1. 1 Fill a small pot halfway with water. Bring to a boil; add egg and cook in boiling water for 15 minutes. Drain. Run cold water over egg and set aside to cool.
2. 2 Pour sesame oil into a large skillet. Lay pork slices in oil. Cover pork with 1 tablespoon olive oil, 1/2 tablespoon sesame seeds, 1/2 of the basil, and 1/2 of the sage. Flip and cover pork with these remaining ingredients: 1 tablespoon olive oil, 1/2 tablespoon sesame seeds, basil, and sage.
3. 3 Cook pork, covered, over medium-low heat, until evenly browned on the bottom, about 5 minutes. Flip and continue cooking until second side is browned, about 5 minutes more. Remove from heat.
4. 4 Bring a large pot of water to a boil. Cook ramen noodles in boiling water until tender, about 3 minutes. Drain in a colander set in the sink; rinse noodles until water runs clear. Return noodles to the pot.
5. 5 Stir kombu, bonito stock, soy sauce, and miso paste into noodles. Cook, stirring with chopsticks, over medium heat, until miso paste is dissolved, 3 to 5 minutes. Transfer noodles to a serving bowl.
6. 6 Peel and cut egg in half lengthwise. Place egg, pork slices, and fish paste slices over noodles. Garnish with tonkatsu sauce, ginger, green onion, and black pepper.

By bvncbvnc

Ingredients

• ✓ tonkatsu sauce
• spaghetti
• salt
• butter
• onion
• button mushroom
• green bell pepper
• cocktail wiener
• ketchup
• heavy cream

Instructions

1. 1 Fill an 8-quart stock pot half-full of water and bring to a boil. Add spaghetti and salt; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and return pasta to the stock pot.
2. 2 Melt butter in a large frying pan over medium-high heat. Add onion; saute until soft, about 5 minutes. Add mushrooms and bell pepper; continue to saute until lightly browned. Stir in sausages and cook until heated through, 2 to 3 minutes. Pour in ketchup, tonkatsu sauce, and cream; stir well. Season with salt and pepper. Cook until sauce thickens a little, 1 to 2 minutes.
3. 3 Pour sauce over the spaghetti in the stock pot. Mix well with tongs. Divide among serving bowls and serve immediately.

By hahna