Tonkatsu

1. Soak your pork chops in the brine (water, vinegar, salt, sugar, and peppercorns) for a few hours.
2. This step locks in juiciness! Rinse and pat them dry once done.
3. Rub your chops with salt, then mix the flour with white pepper, 5-spice, and oregano for an irresistible coating.
4. Dip each chop in flour (shake off the extra), then into the beaten eggs, and finally coat it with Panko breadcrumbs.
5. Give them a 15-minute rest to let everything stick perfectly.
6. Shallow fry in medium-hot oil for about 5 minutes per side, adjusting for thickness. You’re aiming for crispy edges and a juicy center!

Creamy Rosemary Potato Au Gratin

While your Tonkatsu rests, let’s whip up the side dish that steals the show. Think creamy layers of potato goodness with a cheesy rosemary twist.

1. Parboil the potatoes in the microwave for 7 minutes, then drain and slice into thin rounds.
2. Arrange the slices in an ovenproof dish, sprinkling salt, pepper, and half the rosemary between layers.
3. In a jug, whisk milk, cream, and Cornflour.
4. Heat it in the microwave, stirring every minute, until thickened.
5. Add butter, mustard powder, and spices.
6. Stir in cheddar cheese until melted and dreamy.
7. Pour the sauce over your potatoes, top with a mix of Parmesan, Panko, and a dash of paprika.
8. Bake at 180°C until golden (about 15 minutes).