1 to 2 cups neutral oil, such as canola oil, for shallow frying
Thinly sliced green cabbage
Steamed rice
Katsu sauce
Instructions
Pat 4 thin-cut pork chops dry with paper towels. Use kitchen shears to make small cuts about 1/2-inch apart along the white fat cap around the edge of each pork chop to prevent the meat from curling up while cooking. You don’t need to cut into the meat, just through the fat and connective tissue. Season the pork chops all over with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
Place a pork chop in a gallon sized zip-top bag. Use the smooth side of a meat mallet or bottom of a small pan to pound until evenly 1/4-inch thick. Remove from the bag and repeat with remaining pork chops.
Place 1/2 cup all-purpose flour in a pie plate or wide, shallow bowl. Place 2 large eggs in a second pie plate or wide shallow bowl and whisk until well-combined. Place 1 1/2 cups panko breadcrumbs in a third pie plate or wide shallow bowl.
Dredge the pork chops one at a time: Place in the flour, flipping to coat, then pat to remove the excess flour. Place in the eggs and turn to coat. Let the excess egg drip off, then place in the panko breadcrumbs. Scoop the panko around the pork to cover most of the top and press the crumbs in to adhere. Flip the chop and repeat so that it’s well-coated. Place on a large plate or baking sheet in a single layer.
Add enough neutral cooking oil to a large nonstick or cast iron skillet until about 1/3-inch deep (1 to 2 cups depending on the size of your skillet) and heat over medium heat until 350°F. Using tongs, carefully slide 2 pork chops into the oil and cook, maintaining a heat of around 330ºF, until the panko starts to brown, about 2 minutes. Flip the chops and cook for 2 minutes. Flip the chops again, cooking the first side until evenly browned, 1 to 1 1/2 minutes. Flip one more time and cook until the second side is evenly browned, 1 to 1 1/2 minutes more for a total cook time of 6 to 7 minutes. Transfer to a paper towel-lined plate or baking sheet and season with salt. Repeat frying the remaining pork chops.
Slice crosswise into 1/2-inch-wide pieces and drizzle with katsu sauce. Serve with thinly sliced cabbage and rice.
