Step 1

Put all the ingredients in a saucepan and simmer for about 10 minutes until the sauce thickens to the same consistency as tomato ketchup, then set aside.

Step 2

Using a sharp knife, make small cuts about one inch apart all around the fatty edge of the pork chops to keep the chop flat when deep-frying (cut the fat off the pork chops if you prefer).

Step 3

Season the pork chops with salt and pepper and coat in flour, shaking off any excess.

Step 4

Dip in the beaten egg and finally coat in panko, using your hands to lightly press the panko onto the pork chops.

Step 5

Brush the pork cutlets lightly with olive oil and place on a baking sheet lined with baking parchment.

Step 6

Cook for about 25 minutes until the panko turns a nice golden-brown colour, then turn and cook for a few 10 minutes - until the pork is fully cooked through but not overcooked.

Step 7

Remove the pork chop from the oven and place on kitchen paper.

Step 8

Cut into thick slices while still hot.

Step 9

Serve on a bed of finely cut white cabbage and tomato wedges. Drizzle the tonkatsu sauce over the breaded pork chops.