Pound 1-in pork chop until it's about 1/3-in thick. Season both sides with salt and pepper. Repeat process with the remaining chops.
Heat 2-in of canola oil in a deep-fryer, stockpot or large wok until oil reaches 375 F.
Lightly dust chops in flour, dip in egg wash and then coat each with panko crumbs.
Fry chops two at a time for about 3 minutes. Turn and fry until a deep golden brown and cooked through (3 min). Place on a wire rack to drain and cook remaining chops.
Slice cutlets across their width into 1/2-in strips. Serve with a mound of shredded cabbage, sprinkled with pomengranate arils.
Serve with tonkatsu sauce and steamed Japanese rice.
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