• 4 pork loin chops, boneless (1-1/2 lb/750 g)
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 1 egg
• 2 tbsp (25 mL) all-purpose flour
• 1-1/2 cups (375 mL) panko bread crumbs, (Japanese bread crumbs)
• VegetabIe oil, for cooking
• 1/4 cup (50 mL) ketchup
• 2 tbsp (25 mL) Worcestershire sauce

1. Place pork between plastic wrap; pound with meat mallet to about 1/2-inch (1 cm) thickness. Sprinkle with salt and pepper. Whisk egg with 1 tbsp (15 mL) water. Dip pork into flour to coat; shake off excess. Dip into egg mixture, letting excess drip off. Dip into panko, patting to coat evenly.
2. In deep skillet, heat 1 inch (2.5 cm) oil over medium heat; cook pork, in batches, until juices run clear when pork is pierced and just a hint of pink remains inside, 6 to 8 minutes.
3. Meanwhile, whisk ketchup with Worcestershire sauce. Serve with pork.

Servings:4