Tonkatsu — Ambrosia

Ingredients

Place each chop in a plastic bag and pound until they're about ¾" to 1" thick (2cm).
Use a jaccarding tool or poke with a fork a few times to tenderize the meat.
Salt on both sides and allow to brine in the fridge for 10-15 minutes.
Set up breading station: place corn starch on one plate, eggs in another, and Japanese panko on a third. Spritz the breadcrumbs with water to moisten.
Coat each pork chop in corn starch, then egg wash, then the panko. Press to ensure panko sticks.
Heat oil to 325°F/162°C. Carefully drop chops in oil, flipping after 90 seconds.
Cook for additional 90 seconds or until internal temp reaches 135°F/58°C and chop is golden brown. Place on wire rack to drain.
Finely shred some green cabbage. Slice each chop and plate on top of shredded cabbage. Drizzle tonkatsu sauce on top.