Japanese Pork Loin Chops

1. Best to use pork loin chops about 1 to 1.5cm thick because the meat would remain moist after frying. Rinse the pork chops and wipe dry with kitchen towel. Use a sharp knife to cut the long edge of pork chops in several places. This will prevent the pork from shrinking and will keep it in good shape. Sprinkle with salt and pepper. Set aside for 15 minutes.

2. Coat the pork lightly with cornflour. Dip in beaten egg. Coat with breadcrumbs and pat them well. Fry the pork chops in a frying-pan over medium heat until both sides are golden. Pop them into a preheated oven at 180°C. Bake for 20 minutes. Test them by inserting a needle or toothpick. If clear liquid runs out, the pork is cooked through. Allow them to cool down on wire rack. Serve with any salad you like or add curry sauce to go with white rice.