Pork chops are coated with panko breadcrumbs, pan fried, then served over rice with an easy sweet and sour sauce. Quick pickled onions and steamed broccoli finish off the bowls.
We love pork for dinner! For even more pork recipes, try these Italian Pork Chops with Creamy Mushroom Sauce or this Tuscan Pasta with Sausage.
Do you want to know one of my favorite thing about rice bowls? It’s everything, all in one. Just get yourself a big bowl, and pile it all in. It’s kind of funny, because if I have food on my plate, I don’t typically mix the foods together. I’m not a person who complains if the different foods touch, but I certainly don’t eat them all together. But if it’s all in a big bowl? Well, all of a sudden it’s acceptable to eat everything together. When it’s in a bowl, you just have to get a bite with everything, right?
Sweet and Sour Pork Rice Bowls
I originally made this recipe back in April of 2008. I’ve wanted to go back and remake this recipe and re-photograph it for some time. I really don’t know why I didn’t do it sooner. Because I love this recipe. Something about it just hits all of my taste buds right like it is supposed to. I did make a few changes this time around. Mostly with the sweet and sour sauce. I had a comment that it tasted too ketchupy, so I decided to add some things and improve the sauce. If you don’t like ketchup, you probably won’t like this sweet and sour sauce even with the changes, but I thought it was just perfect.
Ingredients in Sweet and Sour Pork Rice Bowls
Here is what you need to make these Sweet and Sour Rice Bowls:
- mirin – Mirin does contain a small amount of alcohol. For a completely nonalcoholic substitution, you can substitute 1/4 cup plus 1 tablespoon rice vinegar mixed with 2 1/2 teaspoons sugar.
- red onion – for the pickled onions that go on top.
- eggs – this helps as a binder for the breading on the ribs.
- soy sauce – this goes in the breading on the pork as well as in the sweet and sour sauce.
- flour – another ingredient necessary for the breading.
- panko bread crumbs – if you have never used panko breadcrumbs, they are flaky and crunchy and light. I love how crispy they keep things when you are frying.
- boneless pork chops – when I made this back in 2008, I used a pork loin that I cut into slices. But this time, I relied on 1-inch thick boneless pork chops and it was much easier.
- vegetable oil – I always use vegetable for frying – it is a neutral flavored and has a high smoke point.
- ketchup – this is my “cheater” ingredient in the recipe. Ketchup is just a great base to add to to make something different.
- brown sugar – I used this to sweeten up the sauce a little bit.
- rice – for serving. You can definitely use brown rice if that is what you prefer.
- broccoli – I like serving steamed broccoli, but you could probably use any sort of vegetable that you want.
How to Make Sweet and Sour Pork Rice Bowls
These Sweet and Sour Pork Rice Bowls are pretty simple to make.
- Make the pickled onions pouring some of the mirin over thinly sliced onions. Stir and let them sit to the side for a little bit so they can pickle.
- To make the pork, you coat each pork chop first in the flour, then in the egg, then finally into the panko breadcrumbs. Pan fry these in a heavy skillet over medium-high heat.
- The sauce is as easy as combining ketchup, brown sugar, and the mirin.
- Prepare your rice and your steamed broccoli.
- Serve the pork on the rice with some of the broccoli and some of the pickled onions. Drizzle the sweet and sour sauce over the top.
More Sweet and Sour Recipes
Sweet and Sour Meatballs
Sweet and Sour Chicken Recipe
Sweet and Sour Meatball Skewers
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Sweet and Sour Pork Rice Bowl
Ingredients
- 1/4 cup plus 1 tablespoon mirin*
- 1/2 cup thinly sliced red onion
- 2 large eggs
- 3 teaspoons low sodium soy sauce
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/4 cups panko bread crumbs
- 4 1- inch thick boneless pork chops about 6 oz each
- 1/2 cup vegetable oil
- 1/4 cup ketchup
- 2 tablespoons light brown sugar
- 4 cups cooked white rice
- 2 cups cooked broccoli
Instructions
- In a small bowl, pour 1/4 cup of the miring over the onion and stir. Set it aside to marinate while you make the rest of the recipe.
- Place the eggs in a shallow bowl with 1 teaspoon of the soy sauce. Lightly beat the eggs. Place the flour, salt and pepper in another bowl, and the panko in a third bowl.
- Coat each pork chop in the flour, shaking off any excess. Then dip the pork in the egg mixture, letting the excess drip off, then coat with the panko.
- Heat the oil in a large heavy skillet over medium-high heat. Once hot and rippling, place the coated pork in the hot oil and cook, turning once, until golden and crisp and the internal temperature has reached 145ºF. Remove from the skillet and allow to sit for a few minutes.
- In a small bowl, stir together the ketchup, brown sugar, resining 1 tablespoon of mirin and remaining 2 teaspoons of soy sauce.
- Slice the pork. Divide the rice between 4 bowls. Top with the pork, 1/4 of the broccoli, and 1/4 of the onions. Top with the sweet and sour sauce.
Rosie says
This looks a mighty tasty Sweet and sour pork dish – thanks for sharing 🙂
Rosie x
Bellini Valli says
This does sound like a winner:D
Emiline says
Looks great! (of course)
Have you ever made anything that didn’t?? No.
I’m interested about the pickled onion. Pickled onion seems to be trendy these days. So you liked it? I’m wondering if you added some heat to the process if it will pickle it better and faster? Like heat the vinegar and maybe some sugar, take the pan off the stove and add the onion?
Kevin says
Now that looks like a nice and tasty dinner. Tonkatsu is one of my favorite ways to use up leftover pork chops!
Morven says
YUM-O You make me want to try this. I have an unopened package of panko in my pantry – guess I must have been waiting for this recipe.
sher says
Oh yes! That sure does look like the kind of recipe that you need to make again and again. I’m going to try it. Thanks.
JennDZ - The Leftover Queen says
Must love the panko! Never thought to coat pork with it though – what a great idea! And yum to pickled onions!
Melanie says
I’m glad you gave a testimonial for the pickled onion or else I would be too chicken to try it. I have some pork chops in the freezer just waiting to be used. Yum!
Jenny says
Mmmm, I love sweet and sour pork. This definitely looks like a winning dinner to me!
katskitchen says
I watch RR if it is on when I’m looking for something to watch and I have one of her cookbooks. The mini-meatloafs are really good, I’m excited to see what else you’ve made from the magazine.
mimi says
i don’t really eat pork, but this dish looks really good! i love pickled red onions! they can go on top of so many different things.
Karen says
This is a very good idea! RR is somewhat off-putting to me, but her meal ideas do seem like they would be winners. I’ll be checking back to see what other creations you try!
glamah16 says
Sweet and sour pork has always been mt favorite Chinese dish. I love Panko breading.
PheMom says
I love panko on pork. We do the same thing and just serve it with lemon slices. Easy and delicious! I’ll have to give this one a try too.
Elle says
Oh,, that looks like something we’d love! Thanks for sharing!
Courtney says
looks really good and seems easy to make. will have to try one of these days.