Japanese pork tonkatsu is a traditional dish made up of breaded and fried pork cutlet. The juicy pork on the inside, and the crispy, breaded outer coating creates a delicious meal that is hard to pass up!
Heat about 1/2 inch of oil in a large frying pan over medium high heat. Pour cornstarch and Panko bread crumbs in gallon-sized bags. Set aside.
Lightly season both sides of pork chops with salt and pepper. Place one pork chop in the cornstarch bag and shake until evenly coated. Dip the coated pork chop into the egg and then place in the Panko bag, shaking and pressing in bread crumbs until coated. Set aside. Continue coating pork chops with the mixture.
Once pork chops have been coated, add each pork chop to the frying pan. Cook each side for 5-7 minutes or until golden brown and crispy. Place on a paper-towel lined plate and cut pork into bite-sized strips. Serve immediately with rice, shredded cabbage and tonkatsu sauce, if desired.
Combine all ingredients together. Serve with tonkatsu.