Crispy Potato Chip Crusted Curry Pork Chop Rice

A creative home-style twist on classic Japanese katsu curry featuring a ultra-crunchy potato chip crust and a rich, savory vegetable curry sauce.

Ingredients

• 1 pork chop
• 1 bag plain potato chips
• 1 curry block
• 1 red onion
• 1 potato
• 1 carrot
• to taste salt
• to taste black pepper
• 1 tbsp cooking wine
• 2 stalks scallions
• 2 tbsp flour
• 1 egg
• 1 splash soy sauce
• 1 cup water
• 1 bowl cooked white rice
• as needed cooking oil

Instructions

1. 1Marinate the pork chop

   

   Place the pounded pork chop into a bowl and season with salt, black pepper, cooking wine, and chopped scallions. Mix well and let it marinate to absorb the flavors before coating.

   Tip: Make sure the seasoning is evenly distributed over both sides of the meat.
2. 2Coat with flour

   

   Take the marinated pork chop and coat it thoroughly in a dish filled with flour, gently pressing so the flour adheres evenly across the surface.

   Tip: Shake off any excess flour so the egg wash sticks properly in the next step.
3. 3Dip in egg wash

   

   Submerge the flour-coated pork chop into a bowl of beaten egg wash, ensuring every part of the surface is covered to create a sticky base for the final crunchy coating.

   Tip: Let any excess egg drip off briefly before moving to the crumb coating.
4. 4Coat with crushed potato chips

   

   Press the egg-washed pork chop firmly into a bed of crushed plain potato chips laid out on foil, ensuring a thick, even crust sticks to the meat.

   Tip: Press down firmly with your hands to make sure the chip pieces adhere tightly to the chop.
5. 5Fry the pork chop

   

   Heat oil in a wok to about six-tenths heat and fry the breaded pork chop for approximately 3 minutes on each side until golden brown and crispy.

   Tip: Maintain a steady medium heat so the coating doesnt burn before the meat is cooked through.
6. 6Stir-fry the red onions

   

   Heat oil in a wok and add the diced red onions. Stir-fry over medium heat until they become translucent and fragrant.

   Tip: Make sure the oil is heated properly before adding the onions so they begin to soften evenly.
7. 7Add potatoes and carrots

   

   Pour the diced potatoes and carrots from a bowl directly into the wok with the sautéed onions. Continue to stir and combine the ingredients.

   Tip: Cut the potatoes and carrots into uniform cubes to ensure they cook at the same rate.
8. 8Add curry block, soy sauce, and water

   

   Place a block of curry, a splash of soy sauce, and a little water directly into the center of the wok with the mixed vegetables.

   Tip: Break up the curry block slightly or let it melt into the liquid for faster incorporation.
9. 9Simmer and thicken the sauce

   

   Simmer the mixture while stirring continuously until the curry block completely dissolves and the sauce reduces and thickens.

   Tip: Stir frequently during the simmering stage to prevent the potatoes from sticking to the bottom of the wok.

Storage & Reheating

Burn It Off

Frequently Asked Questions