Steamed Spareribs

Japanized Porkchops

It's because of the panko (a variety of flaky breadcrumbs), tonkatsu sauce and the Japanese mayo.  Eating it felt like eating some authentic Japanese tonkatsu except that we took it one notch higher in taste.  You see, Naddydaddy likes highly-flavored food.  So what  I do is  marinate the boneless porkchop for a few hours in some store-bought marinade, grated ginger and grated garlic.  I always ask for thick-cut boneless porkchops from the supermarket so I can butterfly them.  I slit the meat halfway through its thickness stopping before I cut them all the way, then start pounding it with the back of a knife.  Of course, it's not necessary to butterfly them but I do it anyway to make sure that I cook the meat uniformly and it stays tender.   They go into the marinade for a few hours before the deep frying begins.