Place Berkshire Pork Chops in a bowl or ziplock bag. Pour Marinade over the pork, ensuring it's fully coated. Marinate for at least 4 hours, or preferably overnight in the refrigerator.
In a shallow dish, combine all Breading ingredients.
Remove Pork Chops from the marinade, letting excess drip off. Dredge each chop in the Breading mixture, pressing to adhere. Ensure a thick, even coating.
Heat Canola Oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).
Carefully lower breaded Pork Chops into the hot oil. Fry for 6-8 minutes, or until golden brown and cooked through. Internal temperature should reach 145°F (63°C).
Remove Pork Chops from the oil and place on a wire rack to drain excess oil.
To make the Gravy, melt Butter in a saucepan over medium heat. Whisk in All-Purpose Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Chicken Stock, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5-7 minutes. Stir in Yuzu Kosho and Soy Sauce. Taste and adjust seasoning as needed.
Serve Pork Chops immediately with Yuzu Kosho Gravy.
Ingredients
4
44Berkshire Pork Chops - about 1 inch thick
1/4 cup60 mLSoy Sauce
2 tbsp30 mLSake
1 tbsp15 mLMirin
1 tsp5 mLGinger - grated
1 clove1 cloveGarlic - minced
1 cup120 gPanko Breadcrumbs
1/4 cup30 gPotato Starch
1 tsp5 mLSesame Seeds
2 cups480 mLCanola Oil
2 tbsp30 mLPan Drippings
1 tbsp15 mLButter
1 tbsp15 mLAll-Purpose Flour
1 cup240 mLChicken Stock
1 tbsp15 mLYuzu Kosho
1 tsp5 mLSoy Sauce
Equipment
Deep Fryer or Large Pot
Thermometer
Shallow Dishes
Wire Rack
Saucepan
Whisk
Bowl
Instructions
Place Berkshire Pork Chops in a bowl or ziplock bag. Pour Marinade over the pork, ensuring it's fully coated. Marinate for at least 4 hours, or preferably overnight in the refrigerator.
In a shallow dish, combine all Breading ingredients.
Remove Pork Chops from the marinade, letting excess drip off. Dredge each chop in the Breading mixture, pressing to adhere. Ensure a thick, even coating.
Heat Canola Oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).
Carefully lower breaded Pork Chops into the hot oil. Fry for 6-8 minutes, or until golden brown and cooked through. Internal temperature should reach 145°F (63°C).
Remove Pork Chops from the oil and place on a wire rack to drain excess oil.
To make the Gravy, melt Butter in a saucepan over medium heat. Whisk in All-Purpose Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Chicken Stock, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5-7 minutes. Stir in Yuzu Kosho and Soy Sauce. Taste and adjust seasoning as needed.
Serve Pork Chops immediately with Yuzu Kosho Gravy.
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