Greek-American Style Pork Souvlaki Katsudon

Ingredients

In this Greek-American adaptation of katsudon, we replace the traditional Japanese flavors with Greek-inspired ingredients and spices. The pork cutlets are seasoned with a blend of Greek herbs and spices, such as oregano, thyme, and garlic powder, giving them a distinct Mediterranean flavor. The sauce is made with tomatoes, onions, and a touch of lemon juice, adding a tangy and refreshing twist. Additionally, we serve the katsudon with a side of pickled vegetables, a common accompaniment in Greek cuisine. We alse have the original recipe for Katsudon, so you can check it out.

• 4 pork loin chops (about 1 inch thick) 4 pork loin chops (about 1 inch thick)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs, beaten 2 large eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• 4 cups cooked rice 4 cups cooked rice
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley, for garnish 1 tablespoon chopped fresh parsley, for garnish
• Pickled vegetables, for serving Pickled vegetables, for serving

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 20g, 4g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Place the pork loin chops between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
2. 2.
   In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs.
3. 3.
   Season the flour with dried oregano, dried thyme, garlic powder, salt, and pepper.
4. 4.
   Dredge each pork chop in the flour mixture, then dip it into the beaten eggs, and finally coat it with breadcrumbs, pressing gently to adhere.
5. 5.
   Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded pork chops for about 4-5 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
6. 6.
   In the same skillet, sauté the sliced onion and minced garlic until softened and fragrant.
7. 7.
   Add the diced tomatoes, tomato paste, and lemon juice to the skillet. Stir well to combine and bring the mixture to a simmer. Cook for about 5 minutes, until the sauce thickens slightly.
8. 8.
   Place a portion of cooked rice in each serving bowl. Top with a fried pork chop and spoon the tomato sauce over the pork.
9. 9.
   Garnish with chopped fresh parsley and serve with pickled vegetables on the side.

Treat your ingredients with care...

• Pork loin chops — Pound the pork chops evenly to ensure they cook uniformly and become tender.
• Dried oregano and thyme — Crush the dried herbs between your palms before adding them to the flour mixture to release their flavors.
• Pickled vegetables — If you prefer a milder flavor, soak the pickled vegetables in water for a few minutes before serving to reduce their tanginess.

Tips & Tricks

• For extra crispy pork cutlets, double coat them by dipping them in the beaten eggs and breadcrumbs twice.
• If you prefer a spicier sauce, add a pinch of red pepper flakes to the tomato sauce mixture.
• Serve the katsudon with a side of Greek salad for a complete Greek-American meal.
• If you don't have pork loin chops, you can use boneless pork chops or chicken breast as a substitute.
• To save time, you can use pre-cooked rice or prepare it in advance.

Serving advice

Serve the Greek-American Style Pork Souvlaki Katsudon hot, straight from the skillet. The crispy pork cutlet should be placed on top of the rice, and the tomato sauce should be generously spooned over it. Garnish with fresh parsley for a pop of color and serve with pickled vegetables on the side.

Presentation advice

To enhance the presentation, place the rice in a bowl and gently press it to create a neat mound. Carefully place the crispy pork cutlet on top, allowing it to slightly overlap the rice. Spoon the tomato sauce over the pork, allowing it to drizzle down the sides. Garnish with fresh parsley and serve with a side of colorful pickled vegetables.