1Start by making a dredging station for the pork. Mix the flour, salt and Tony's together on one shallow bowl/plate. Beat egg and milk together and put on another bowl/plate. Pour the panko on the last bowl/plate. Make sure your bowl/plates are big enough for your chops.
2Dredge the pork in the flour making sure to cover it, but shaking off the excess.
3Dredge in the egg wash.
4Dredge in panko. Make sure to give it a good covering.
5Set aside on cooling rack that has a paper towel under it. Let sit for about 5 minutes.
6while Chops are setting, heat enough oil on medium high to cover the chops about half way up. Once heated cook chops for a few minutes on each side till you get a nice golden brown color or check internal temperature to make sure it is done. If your pork chop is thicker then it will need to be cooked longer.
7Let the chops rest on a clean cooling rack for about ten minutes. Then enjoy with some Katsu or BBQ sauce.