Asian-Style Pork Chops

Slice the pork into pieces up to 2 cm thick.

Pound each piece of meat on both sides with a meat mallet.

Crack one egg into a deep bowl and whisk with a fork.

Add the soy sauce, teriyaki, starch, and ground pepper to the bowl, and mix well.

Add the meat to the egg mixture and toss to combine.

Refrigerate for 30 minutes, or preferably for a few hours.

Set up three shallow dishes: one with flour, one with breadcrumbs, and one with two beaten eggs.

Remove the pork chops from the fridge and dredge them in flour.

Dip the chops into the egg mixture.

Coat them thoroughly in breadcrumbs.

Heat a skillet with vegetable oil.

Place the chops in the skillet and fry over medium heat for about 3 minutes per side.