IN THE KIT
12 ozpork chops
2 ozginger/garlic/sesame oil blend
2 ozgreen onion
6 ozjasmine rice
6 ozKatsu sauce
6 ozseasoned panko breadcrumb with garlic powder
4 ozsour cream
1 ozsesame seeds
1 ozgarlic butter
Salt & pepper
Kitchen Items Needed
Gallon size ziploc plastic bag
Plate lined with paper towel
Adjust rack to top position & preheat oven to 425ºF;
Trim, peel, & cut carrots on a diagonal into ½-inch-thick pieces;
Thinly slice green onion, separating white & green parts.
Toss carrots on a baking sheet with a large drizzle of oil, salt, & pepper. Roast on top rack until tender, 20-25 minutes. Once roasted, carefully toss with sesame seeds.
While carrots roast, heat ginger/garlic/sesame oil blend & green onion whites in a medium pot, until fragrant, 1 minute. Stir in rice and add water (3/4 cup for 2 portions, 1 1/4 cup for 4 portions). Bring to a boil, then cover & reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Meanwhile, pat pork dry with paper towels. Place panko & a pinch of salt & pepper in a ziploc bag. Place sour cream in a medium bowl; add pork & turn to evenly coat. Add coated pork to bag with seasoned panko & seal to close. Shake until pork is evenly coated. You may need to move around cutlets in the bag, pressing with your hands, to spread out panko & make it stick.
Heat a ¼-inch layer of vegetable/frying oil in a large pan over medium-high heat. Once the oil is shimmering & hot enough that a pinch of panko sizzles when added to the pan, add coated pork. Cook until panko is golden brown & pork is cooked through, 2-3 minutes per side. Transfer to a paper-towel-lined plate.
Place katsu sauce in a small microwave-safe bowl; microwave until warmed through, 30 seconds. Fluff rice with a fork; stir in garlic butter, season with salt & pepper. Slice pork into smaller pieces if desired. Divide rice, pork, & carrots between plates. Drizzle pork with katsu sauce. Sprinkle with green onions, serve.