Step 1:Prepare the Pork Chops

• Place the pork chops between two sheets of plastic wrap or wax paper.
• Use a meat mallet or rolling pin to gently pound the chops to an even thickness of about 1/4 inch.
• Season both sides of the pork chops with salt and pepper.

Step 2:Set Up the Breading Stations

• Place the flour in a shallow dish.
• In a second shallow dish, beat the eggs with 1 tablespoon of water.
• Place the panko breadcrumbs in a third shallow dish.

Step 3:Bread the Pork Chops

• Dredge each pork chop in the flour, shaking off any excess.
• Dip the floured pork chop into the beaten eggs, ensuring it is fully coated.
• Press the pork chop into the panko breadcrumbs, coating both sides and pressing gently to adhere the breadcrumbs.

Step 4:Fry the Tonkatsu

• In a large skillet or deep frying pan, heat about 1/2 inch of vegetable oil over medium-high heat until hot (about 350°F or 175°C). You can test the oil by dropping a small piece of bread into it; if it sizzles and turns golden brown, the oil is ready.
• Carefully place the breaded pork chops into the hot oil.
• Fry for 3-4 minutes on each side, or until golden brown and cooked through.
• Use tongs or a slotted spoon to transfer the Tonkatsu to a paper towel-lined plate to drain any excess oil.

Step 5: Serve

• In a small bowl, whisk together the ketchup, Worcestershire sauce, soy sauce, mirin (or honey), and Dijon mustard until well combined.
• Slice the Tonkatsu into strips and arrange on a serving plate.
• Drizzle with the Tonkatsu sauce or serve the sauce on the side for dipping.
• Serve with shredded cabbage, lemon wedges, and cooked white rice.