Place each pork chop between plastic wrap and pound to make it thin.
Marinate pork chops with ginger powder, garlic powder, onion powder, white pepper and salt for 1 hour or more.
In three separate bowls put (1) flour, (2) eggs beaten, (3) breadcrumbs.
Dip each pork chop in each bowl in sequence and set aside
In wok heat 2-3 cups of oil to 300 degrees F or higher.
Fry pork chop in batches in wok for 7-8 minutes, turning over every 2 minutes. Check for internal temperature of 165 degrees F or more before dishing out of the wok. Repeat with more batches until all pork chops have been fried.
In a small pot over low heat, make the tonkatsu sauce with ketchup, soy sauce, brown sugar, apple cider vinegar and Worcestershire sauce. Bring to boil and mix well. Set aside to cool.
