Directions 13 steps | 30 Minutes
Place the pork loin chops between two sheets of plastic wrap and pound the meat to ½-inch thickness. Remove the plastic wrap.
Use a blade tenderizer or fork to poke holes in the pork loin chops.
In a small bowl, mix the mayonnaise and mustard together. Brush a thin layer of the mayonnaise mixture over the tenderized pork.
In a large shallow bowl, add the flour, salt and pepper. Set aside.
In a second shallow bowl, whisk together the eggs and milk. Set aside.
In a third shallow bowl, add the panko. Set aside.
Coat both sides of the pork with the flour and shake off the excess.
Dip the flour-coated pork into the egg mixture and let the excess drip off.
Dip the egg-coated pork into the panko mixture and set it aside. Repeat with the remaining pork chops.
In a cast-iron skillet or a heavy-bottomed pot, add 2-3 inches of oil. Heat the oil until it reaches 340°F. Fry the pork chops one at a time, for 1 minute on each side.
Drain on a wire rack or a paper towel and repeat with the remaining pork chops. Using a fine-mesh strainer, skim off any panko or debris in the oil and discard.
Reheat the oil to 340°F. Fry the pork chops again one at a time, for 30 seconds on each side. Drain on a wire rack or a paper towel and repeat with the remaining pork chops.
Slice the panko into strips and serve with shredded cabbage, tonkatsu sauce and steamed rice. Enjoy!