I could eat this forever. The recipe will make enough for 4, but if you only need enough for say 2, I still think you make all the sauce cuz it’s so great with other stuff too.
1 tablespoon oil
1 yellow onion, sliced
3 carrots, sliced into 1/2 moons - about a cup
1 potato, peeled and cut into about a 1/2 inch dice
1 tablespoon butter
1 tablespoon fresh minced ginger
1 1/2 cups flour, divided
1 tablespoon curry powder - S&B from Japan is ideal here
2 cups chicken stock
2 tablespoons honey
1/2 teaspoon dark soy sauce
Kosher salt & pepper
4 pork loin chops, about an inch thick
2 eggs, beaten
1 1/2 cups Panko bread crumbs
Oil for frying
White rice for serving
Make the curry sauce
Heat oil in a medium pot and add onion, cook about 3 minutes until softened - then add carrot & potato
Continue stirring, and add the butter and ginger - mix well about a minute
Sprinkle in 1-2 tbs flour & curry powder and mix well to coat everything
Add the chicken broth, soy sauce and honey - combine well and season to taste with salt & pepper
Bring to a boil, then turn down to a simmer and cook until thickened and the vegetables have softened, about 15 minutes
While it does, make the pork:
Preheat about a half inch of oil in large skillet or cast iron pan to 350 degrees
Flatten chops to an even 1/2“ thickness
Put the egg, remaining flour and Panko into 3 shallow bowls - dip each piece of pork first into the flour, then the egg and finally into the Panko
Fry each piece in the oil, until beautifully golden brown on each side, about 5 minutes (don’t overcrowd the pan or the temp will drop too much)
Remove from oil and put on a wire rack or paper towels for a minute
Slice and serve on rice with the sauce