Ingredients for Pork Tonkatsu with Watermelon-Tomato Salad

• 475ml 1/2" cubes watermelon

• 475ml cherry tomatoes, halved

• 2 cups (lightly packed) baby rocket

• 1/4 cup fresh flat-leaf parsley leaves

• 1/4 cup extra-virgin olive oil

• 2 tablespoons Dijon mustard, divided

• 1 tablespoon fresh lemon juice plus

• 4 lemon wedges

• 1/2 teaspoons kosher salt

• 1/4 teaspoons freshly ground black pepper plus more

• 2 large eggs

• 220g panko (Japanese breadcrumbs)

• 110g boneless centre-cut pork chops, pounded to 1/8" thickness

• 6 tablespoons vegetable oil, divided

• Ingredient info: Panko can be found in better supermarkets and at Asian markets.

Combine first 4 ingredients in a large bowl. Whisk olive oil, 1 tablespoon mustard, and juice in a small bowl. Season dressing with salt and pepper. Set salad and dressing aside.

Whisk eggs and 1 tablespoon mustard in a medium bowl. Combine panko, 1/2 teaspoons salt, and 1/4 teaspoons pepper on a large plate. Season pork lightly with salt and pepper. Dip in egg mixture, then in panko, pressing to adhere.

Working in 2 batches, heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat and cook pork until golden brown and cooked through, about 2 minutes per side, adding 1 tablespoon vegetable oil after turning. Drain on paper towels.

Toss salad with dressing; season to taste with salt and pepper. Serve pork with salad and lemon wedges for squeezing over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.