2 rib pork chops (butterfly and pound with mallet or back of knife)
1/4 cup rice-wine vinegar
2 teaspoon soy sauce
2 teaspoon sugar
A few drops of Japanese sesame oil
1 quart of peanut oil or vegetable oil
Flour for dredging
1 jumbo egg, beaten
2 cups panko crumbs
Mix rice wine vinegar, soy sauce, sugar and sesame oil. Marinate pork chops for 2 hours.
Shake off liquid and drench in flour, then egg, then panko.
Fry until golden brown , approximately 2 minutes each side.
Drain on paper towels or cookie racks.
1/3 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon sugar
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon ground allspice
1/8 teaspoon ground clove
Optional: Finely chopped ginger
Mix all ingredients together