Use meat mallet and lightly pound the pork chops just so it has even thickness.
Season pork chops with salt and pepper.
Set up breading station, 1 pan for flour, 1 pan for egg wash and 1 pan for panko bread crumbs.
Dust the pork chops in flour first then egg wash and finally the panko.
Set aside till ready to fry up.
Heat oil up for frying, around 325°F-350°F.
Fry pork chops till golden brown.
Set aside the pork chops to rest on a wire rack with paper towel to absorb the excess oil.
In a sauce pan on medium heat, melt butter and add the flour to make roux.
Continue to stir the roux till it darkens and not burnt. We are making a dark roux. Looking for a milk chocolate colour.
Add curry powder, garam malasa and cayenne pepper and cook for about 1 minute to bring out the fragrance.
Add the onions, carrots, tomatoes, potatoes and garlic. Sautee for a few mins.
Add the stock or water to the pot and bring to a boil.
Simmer for 15-20 minutes. Stir occasionally to make sure the bottom doesn’t stick.
If sauce is getting too thick, add more stock or water to the desired consistency. Looking for a nice consistency, more on thicker side. The potatoes breaking down will add to the thicker consistency of the sauce.
Season with salt, pepper and sugar to taste.
Cut pork Katsu into strips, pour curry sauce over Katsu and serve over steamed rice and enjoy!