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updated: 10/18/2017 11:43 AM

Mark Clemens' Breaded Pork Chops (Tonkatsu) with Japanese Barbecue Sauce and Broccoli Raab

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  • Mark Clemens' Breaded Pork Chops (Tonkatsu) with Japanese Barbecue Sauce and Broccoli Raab

      Mark Clemens' Breaded Pork Chops (Tonkatsu) with Japanese Barbecue Sauce and Broccoli Raab
    Brian Hill | Staff Photographer

  • Mark Clemens

    Mark Clemens

  • Mark Clemens' Breaded Pork Chops (Tonkatsu) with Japanese Barbecue Sauce and Broccoli Raab

      Mark Clemens' Breaded Pork Chops (Tonkatsu) with Japanese Barbecue Sauce and Broccoli Raab
    Brian Hill | Staff Photographer

 
Editor's note: Recipes appear as submitted and written by contestants.

(serves 4)

Breaded Pork Chops

• 4 boneless pork chops (fat trimmed, pounded to approximately 1/2" thick)

• 2 eggs

• 1 cup all-purpose flour

• 2 cups panko bread crumbs

• 1/3 cup Ellyndale Smoked Ghost Pepper infused Coconut Oil

• salt and pepper

Japanese Barbecue Sauce

• 1/4 cup ketchup

• 2 T. Worcestershire sauce

• 2 T. soy sauce

• 1 T. Mirin

• 1 tsp. sugar

• 1 T. Dijon mustard

• 2 tsp. applesauce

• 1 T. rice vinegar

• 1/4 tsp. garlic powder

• 2 T. (3-4 drops) Morkes Dark Chocolate

Broccoli Raab

• 1 lb. broccoli raab

• 3 garlic cloves thinly sliced

• 1/4 tsp. Red pepper flakes

• 2 T. Canola oil

• salt to taste

Broccoli Raab Seasoning

• 1 T. soy sauce

• 2 tsp. rice vinegar

• 2 tsp. toasted sesame oil

• 1 tsp. sugar

Prepare Sauce

Mix all ingredients in heavy small sauce pan over low heat, stirring often, until chocolate is melted. Set aside.

Prepare broccoli raab

Trim off tough 2-3" bottom stems of broccoli raab. Fill large pot with water and bring to a boil.

Prepare large bowl of ice water. Mix broccoli raab seasoning in small bowl.

Blanch broccoli raab in water 3-5 minutes or until crisp tender. Plunge into ice water to cool and drain in colander.

Set aside.

Prepare pork chops

With a fork, mix up eggs in one shallow bowl. Prepare two additional shallow bowls, one with flour and one with panko. Set up bowls in order -- 1) flour, 2) eggs and 3) panko. Heat coconut oil over medium heat in large saute pan.

Season pork with salt and pepper. Dredge chops first in the flour, next in the egg and then the panko. Sauté in coconut oil until nicely browned on both sides. Drain on paper towels for 3-4 minutes.

Meanwhile heat canola oil in another saute pan until hot. Add garlic and red pepper flakes and sauté until lightly browned. Add the broccoli raab and then the broccoli seasoning. Cook until sauce thickens slightly.

Serve on plates using the barbecue sauce as a dipping sauce or spooning on top of the pork. Sparingly drizzle a little warmed coconut oil over the finished broccoli raab. Serve with the broccoli raab and steamed white rice as an accompaniment.

Mark Clemens

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