New Mexican Katsudon

Ingredients

While the original Japanese Katsudon features a sweet and savory sauce, our New Mexican adaptation incorporates the bold and spicy flavors of green chiles. Additionally, we have replaced the traditional white rice with a zesty green chile rice to add an extra kick to the dish. We alse have the original recipe for Katsudon, so you can check it out.

• 4 boneless pork chops (about 1 inch thick) 4 boneless pork chops (about 1 inch thick)
• 1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
• 2 large eggs, beaten 2 large eggs, beaten
• 2 cups panko breadcrumbs (100g) 2 cups panko breadcrumbs (100g)
• Vegetable oil, for frying Vegetable oil, for frying
• 1 cup long-grain white rice (200g) 1 cup long-grain white rice (200g)
• 2 cups chicken broth (470ml) 2 cups chicken broth (470ml)
• 1 cup diced green chiles, roasted and peeled (150g) 1 cup diced green chiles, roasted and peeled (150g)
• 1/2 cup diced onion (75g) 1/2 cup diced onion (75g)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper, to taste Salt and pepper, to taste
• Chopped fresh cilantro, for garnish Chopped fresh cilantro, for garnish

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 18g (Saturated Fat: 4g)
• Carbohydrates: 40g (Sugars: 2g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the flour, beaten eggs, and panko breadcrumbs in separate shallow bowls.
3. 3.
   Season the pork chops with salt and pepper. Dredge each chop in flour, dip in beaten eggs, and coat with panko breadcrumbs.
4. 4.
   Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded pork chops until golden brown and cooked through, about 3-4 minutes per side. Transfer to a baking sheet and keep warm in the oven.
5. 5.
   In a separate pot, combine the rice, chicken broth, diced green chiles, onion, garlic, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
6. 6.
   To serve, divide the green chile rice among serving bowls. Slice the breaded pork chops and place them on top of the rice. Garnish with chopped fresh cilantro.

Treat your ingredients with care...

• Pork chops — Make sure to choose boneless pork chops that are about 1 inch thick for even cooking.
• Green chiles — If fresh green chiles are not available, you can use canned diced green chiles as a substitute.
• Panko breadcrumbs — Panko breadcrumbs provide a light and crispy texture. If unavailable, regular breadcrumbs can be used as a substitute.
• Chicken broth — Use low-sodium chicken broth to control the saltiness of the dish.
• Cilantro — Fresh cilantro adds a bright and herbaceous flavor to the dish. If you're not a fan of cilantro, you can omit it or substitute with chopped fresh parsley.

Tips & Tricks

• For extra spiciness, add diced jalapenos or serrano peppers to the green chile rice.
• To make the dish healthier, you can bake the breaded pork chops instead of frying them.
• Serve the New Mexican Katsudon with a side of fresh lime wedges for a burst of citrus flavor.
• If you prefer a milder version, remove the seeds from the green chiles before dicing them.
• Leftover New Mexican Katsudon can be stored in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.

Serving advice

Serve the New Mexican Katsudon hot, straight from the oven. The crispy breaded pork cutlet on top of the flavorful green chile rice makes for a satisfying and hearty meal.

Presentation advice

To enhance the presentation, sprinkle some additional diced green chiles and chopped cilantro on top of the dish. The vibrant colors of the green chiles and cilantro will make the New Mexican Katsudon visually appealing.