Bite into this crunchy pork dish. Drizzled with tonkatsu or barbecue sauce, no wonder this has become one of those dishes that's hard to resist.
Make slits on the fat of the pork chops to prevent from curling.
Lightly season with salt and pepper chops then dredge in flour. Shake off any excess flour then dip in beaten eggs. Press chops firmly into breadcrumbs making sure that all surfaces are well coated.
Place them on a sheet pan covered with parchment paper and refrigerate for an hour before using.
Deep-fry pork in oil, turning once or twice until cooked through and golden brown, or for approximately 4-5 minutes. The coating should be crisp. Drain excess oil on paper towels, then cut into 1-inch strips, keeping the original shape of the chop. Serve tonkatsu or barbecue sauce.
Serving Suggestion: Place shredded cabbage over half of a warm serving plate. Place the pork on top of the cabbage toward the center of the plate. Serve the sauce in a separate small dish for dipping. Garnish with lemon wedges.