|Boneless pork chops||4|
|Oil||1 Cup (16 tbs) (For Frying)|
|Ketchup||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Worcestershire sauce||1⁄4 Cup (4 tbs)|
|Apple sauce||1 Tablespoon|
|Spicy mustard||1⁄2 Tablespoon|
|Minced garlic||1 Teaspoon|
|Black pepper||1 Pinch|
|Ginger juice||2 Tablespoon|
|Lemon juice||1 Teaspoon|
|Shredded cabbage||1 Cup (16 tbs)|
Flatten the pork chops with the back of a spatula. Cut a few slits around the edges. Season with the salt and pepper.
Dip the chops in the flour, then the beaten egg, back into the flour, egg and then panko. The double flour and egg gives a nice thick breading. Place in the freezer for 1/2 an hour to set.
Meanwhile prepare the sauce.In a pan add all the sauce ingredients, boil for 2 minutes.
Fry the chops at a low temperature (235-245 F) until dark brown on both sides. Double fry method can also be used.
Slice the fried chop, place on the shredded cabbage on a plate and spoon over the sauce before serving.