This Pork Cutlet Broccoli Bowl with breaded pan fried pork and steamed broccoli makes a delicious and healthy meal for one. Only 30 minutes to prepare.
Hi, its Jon here! I had a busy week in school and it is good to be home to do another episode of Dine Solo. I also get to enjoy Mom’s home cooked food and that is always a good thing. Except for cooking this quick and easy Pork Cutlet Broccoli Bowl for you, I get to relax for the weekend.
Inspiration for this Pork Cutlet Broccoli Bowl
One of my favorite dishes to eat when I visit Japan is Katsudon which consists of a deep fried breaded pork cutlet and egg piled on top of a bowl of rice. Inspired by this dish, today’s pork cutlet is made healthier by it being pan fried instead of deep fried. To change things up, I paired it with just good ol’ steamed broccoli.
Killing Two Birds with One Stone
Instead of plain rice, I flavored the rice with some sesame oil and fried shallots, easily available at most Asian grocery stores. I also steamed the broccoli in a steaming tray placed on top of the rice cooker. That was a cinch! It needed little to no attention. The dressing was just as easy – a dash of soy sauce and a few drops of sesame oil.
The rice cooker is one of my favorite kitchen appliances. I have cooked many meals using that little appliance. You will see me using the rice cooker a lot in this mini series. If you enjoy eating rice, you may want to get one for yourself.
This meal took about 30 minutes to prepare. I started with the rice and while that was cooking, I focus on the pork cutlet. By the time I was done pan frying the pork cutlet, the rice and broccoli were both cooked.
Tools Used in Making Pork Cutlet Broccoli Bowl
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How to Multiply the Serving
If you wish to use this recipe to cook for a family, simply hover your cursor over the “Servings” in the recipe card below and change it to however many servings you would like. The ingredients needed will change accordingly.
Please take note that 1 rice cooker cup of uncooked rice is equivalent to US ¾ cup or approximately 150g of uncooked rice. For a smaller serving, cook only ⅔ rice cooker cup (½ cup/100g) uncooked rice.
- Wash and drain rice in rice cooker pot 3 to 4 times. Add salt, 1 teaspoon sesame oil, and fried shallots. Top with water until the 1 cup mark (approximately 1 cup/240ml) on the rice cooker insert. Wipe the exterior of the pot dry. Transfer to the rice cooker.
- Place broccoli florets in a small bowl. Then place the bowl in a rice cooker steamer tray. Transfer the steamer tray onto the rice cooker pot. Place the lid over the top and press the cook button.
- Heat vegetable oil in a small pan.
- Place all-purpose flour, egg, and panko breadcrumbs into separate bowls.
- Sprinkle salt and pepper on both sides of pork loin chop. Then, dredge pork with all-purpose flour, dip in egg, and coat with breadcrumbs on both sides.
- Transfer coated pork loin chop to the pan and pan fry each side for 3 minutes over medium low heat. Using a pair of tongs, hold the pork cutlet sideways and sear the sides. Then place it back into the pan, cover with lid and turn off stove. Allow it to continue cooking for 3 more minutes.
- When rice and broccoli are cooked, unplug the rice cooker. Remove the bowl with broccoli from the streamer tray. Drizzle soy sauce and remaining 1 teaspoon sesame oil over the broccoli. Toss broccoli with a spoon.
- Scoop rice into a bowl. Pile dressed broccoli over the rice on one side. Pour the dressing remaining in the bowl over the rice.
- Cut pan fried pork cutlet into ¼ inch thick slices and pile on top of rice in the bowl. Sprinkle with remaining 1 tablespoon fried shallots. Serve immediately.
Doesn’t this Pork Cutlet Broccoli Bowl look appetizing? Time for me to dig in. Ciao for now!