Pat the pork chops dry with paper towels, then place each one between two sheets of plastic wrap. Using a meat mallet or the flat side of a knife, gently pound each chop to an even 1/2-inch thickness—this ensures they cook evenly and quickly. Season both sides generously with salt and pepper, then set aside. Arrange three shallow bowls in a line: one with the flour mixed with garlic powder, one with the egg beaten together with water, and one with the panko. This organized setup will make the breading process smooth and efficient.

Working with one pork chop at a time, coat it thoroughly in the flour mixture, shaking off any excess. Dip it into the egg mixture, making sure both sides are well coated, then press it firmly into the panko, patting gently so the coating adheres evenly. I like to press the panko into the meat rather than just dipping it—this creates that satisfying crunch you want. Place each breaded chop on a clean plate and let them sit for a few minutes while you heat the oil.

Heat about 1/4 inch of oil in a large skillet over medium-high heat until it shimmers and a small piece of panko sizzles immediately when dropped in (around 350°F if using a thermometer). Carefully place the breaded pork chops into the hot oil, being careful not to overcrowd the pan—work in batches if needed. Fry for 3-4 minutes per side until the coating is deep golden brown and crispy. Transfer the cooked chops to a paper towel-lined plate to drain any excess oil.

While the pork chops are frying, whisk together the soy sauce, ketchup, Worcestershire sauce, sugar, and rice vinegar in a small bowl until the sugar dissolves completely. The sauce should taste balanced—savory, slightly sweet, and tangy. Toast the sesame seeds in a dry skillet over medium heat for 1-2 minutes until fragrant and golden, stirring occasionally to prevent burning, then add them to the sauce and stir. I find that toasting the sesame seeds first really elevates the whole dish with a deeper, nuttier flavor that you just don't get from raw seeds.

Arrange the warm fried pork chops on serving plates. Drizzle the Japanese-style sauce over each chop, or serve it on the side for dipping—either way works beautifully. The crispy panko coating contrasts perfectly with the glossy, umami-rich sauce underneath.