On a cutting board, use a small, sharp knife to cut shallow slits 1” apart into the band of fat on the outside of the pork chops. Ideally the slice will go through the all the way through the fat but not into the meat. These slits will keep the pork from curling up when it frys.

Lay the pork flat on the cutting board and use the pointy end of a meat tenderizer to pound to ¼” thick. (If you don’t have a meat tenderizer, see recipe notes.) Pat the pork chops dry.

Add a ¼-½” of oil to a heavy bottomed pan. To one side of the pan set up a rimmed baking sheet with a wire rack inside. If you don't have a wire rack, line the baking sheet or a plate with paper towels.

Arrange 2 bowls and 1 shallow dish (I use a small rectangular pyrex or pie plate) for your dredging station. Beat the eggs well in one bowl, place the cornstarch in the other bowl, and place the panko in the shallow dish. Arrange from left to right: cornstarch, eggs, panko.

Season each pork chop on both sides with salt and pepper, then dredge one at a time in the cornstarch, the egg, and the panko. Press the panko into the surface of the pork well to adhere.

Heat the oil to 350F. When the oil is hot, fry the chops 4 minutes per side, using heatproof tongs or a slotted spatula to carefully turn.

Transfer the tonkatsu to the prepared wire rack and allow to rest 3-5 minutes. Slice in ¾” pieces crossways and serve.