Tonkatsu

Preparing the tonkatsu sauce:

1. 1Prepare the sauce by mixing the oyster sauce, ketchup, sugar, and Worcestershire sauce.
2. 2Set aside.

Preparing the tonkatsu:

1. 3Lightly flatten the boneless pork chops by pounding them with a rolling pin.
2. 4Season with salt and pepper on both sides.
3. 5Beat the egg in a bowl.
4. 6Put the flour in a second bowl.
5. 7Put the panko breadcrumbs in a third bowl.
6. 8Coat each pork chop in flour, then dip it in the beaten egg, and finally in the panko breadcrumbs. Press firmly so the breadcrumbs stick.

Cooking the tonkatsu:

1. 9Heat oil to 170°C in a pan over medium heat.
2. 10Cook the pork chops for about 4 minutes on each side, until golden and cooked through.
3. 11Remove them from the pan and place on paper towels to remove excess oil.
4. 12Let rest for 3 to 4 minutes.
5. 13Cut the white cabbage into thin strips and halve the cherry tomatoes.
6. 14Serve the tonkatsu pork chops hot with the sauce, white cabbage, and cherry tomatoes.