4-6 boneless pork loin chops or other cut of bonelss pork, cut about ½ - ¾ inch thick
about ½ cup All Purpose flour
1 egg, beaten
1 - 1½ cups panko bread crumbs - enough to coat all the chops
SAUCE:
¼ c. ketchup
3 Tablespoons Worcestershire sauce
2 Tablespoons Oyster sauce
4 teaspoons sugar
¼ teaspoon garlic powder
1 teaspoon dijon mustard
Instructions
Combine all of the sauce ingredients in a small bowl and whisk together. Set aside.
Heat a heavy skillet with about ½ inch of peanut or vegetable oil. Peanut oil works well as it has a high smoking point.
Between two sheets of plastic wrap, pound the chops to about ¼ inch thick (I just use a rolling pin or heavy skillet). Sprinkle with salt and pepper.
Dredge the pork chops in flour, then dip in the beaten egg, the immediately place in panko bread crumbs. Pack and press the bread crumbs on, then set each aside for a few minutes.
When the oil is hot, carefully add the pork to the oil, leaving enough space that they don't crowd each other. Fry until deep golden brown, then carefully turn and fry the other side, about 2-3 minutes per side. Drain on paper towels. Serve with a light drizzle of sauce. CAREFUL with the sauce the first time. A little goes a long way.
Recipe by Messin' With Perfection at https://www.messinwithperfection.com/tonkatsu-pork/