Ingredients

Sauce

• ½ cup ketchup 
• 2 tablespoons soy sauce 
• 2 tablespoons  Worcestershire sauce
• 2 tablespoons Mirin
• 1 tablespoon yellow mustard
• 1 tablespoon sugar, I use superfine
• 1 teaspoon granulated garlic
• ½ teaspoon ground allspice

Egg wash

• 2 large eggs
• 2 teaspoon Worcestershire sauce
• 2 teaspoon sundried tomato paste or tomato paste
• 1 teaspoon toasted sesame oil 

1 cup AP flour

Breading

• 1 ½ cups panko
• 1 teaspoon EACH: granulated garlic and granulated onion

OPTIONAL for spicy coating: 1 teaspoon Japanese chili powder or ground cayenne

3 Tablespoons togarashi 7 spice or toasted sesame seeds and/or black sesame seeds

Directions

4 pork loin chops 6 ounces each, pound evenly with a mallet to tenderize leaving loin chops about ½ inch thick

About 1 pound or a small white cabbage  

2 tomatoes

Optional toppings for chops: shredded shiso leaf and finely chopped scallion or chive

Combine all ingredients for sauce in a small bowl.

Whisk up all ingredients for egg wash in a shallow dish.  Add flour to another shallow dish and panko and its seasonings to a third. 

Preheat oil over medium heat.  Line a baking sheet with parchment or foil and a wire rack.

Quarter, core and thinly shred or slice the cabbage and core tomatoes, cut into wedges, season with salt.