Pat pork chops completely dry with paper towels. Pound each chop to ½-inch even thickness using a meat mallet. Season both sides with salt and pepper.
4 pieces pork loin chops, salt, pepper
Place flour in one shallow dish, beaten eggs in a second dish, and panko breadcrumbs in a third dish. Arrange in order for easy dredging.
1 cup all-purpose flour, 2 units eggs, 2 cups panko breadcrumbs
Dredge each pork chop in flour and shake off excess. Dip in beaten egg and let excess drip off. Press firmly into panko breadcrumbs, coating both sides completely.
4 pieces pork loin chops, 1 cup all-purpose flour, 2 units eggs, 2 cups panko breadcrumbs
Pour vegetable oil 1 inch deep into a large skillet. Heat to 350°F using a candy thermometer. Add 2 pork chops carefully and fry 4 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to a wire rack to drain.
to cover vegetable oil, 4 pieces pork loin chops
Let tonkatsu rest on a wire rack for 5 minutes to prevent sogginess. Slice crosswise into ½-inch strips and serve immediately with tonkatsu sauce, shredded cabbage, and lemon wedges.
to serve tonkatsu sauce, to serve shredded cabbage, to serve lemon wedges
