AuthorBiteSized
DifficultyBeginner

Got some leftover pork chops? Then level it up with this tasty, low-effort Katsudon recipe!

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Yields3 Servings
Total Time28 mins










1

From making the sauce to serving it over a cup of rice, prepare each pork chop individually. Here's how. Slice one pork chop into 2 to 3 inch pieces. Set aside.

2

Cook onions in oil over medium high heat until soft, about 8 minutes.

3

Combine stock, soy sauce and sugar in a bowl. Once onions are soft, add 1/3 of the stock mixture. Top with a piece of leftover porkchop.

4

Whisk 3 eggs. Drizzle 1/3 of this over pork and add 1 tablespoon of green shallots. Cover and cook for 2 minutes or until egg is just set.

5

Pour over one cup of rice. Top with sliced nori.

Ingredients











Directions

1

From making the sauce to serving it over a cup of rice, prepare each pork chop individually. Here's how. Slice one pork chop into 2 to 3 inch pieces. Set aside.

2

Cook onions in oil over medium high heat until soft, about 8 minutes.

3

Combine stock, soy sauce and sugar in a bowl. Once onions are soft, add 1/3 of the stock mixture. Top with a piece of leftover porkchop.

4

Whisk 3 eggs. Drizzle 1/3 of this over pork and add 1 tablespoon of green shallots. Cover and cook for 2 minutes or until egg is just set.

5

Pour over one cup of rice. Top with sliced nori.

Notes

Leftover Porkchop Katsudon