Prepare the pork chops by making small cuts along the fat edge to prevent curling. Season both sides of the pork evenly with salt.
In a bowl, create the wet mixture by combining cornstarch, flour, cold water, Spanish paprika (if using), and a pinch of salt. Whisk until smooth.
Dip each seasoned pork chop into the wet mixture, ensuring it is fully coated. Transfer to a plate of Japanese breadcrumbs and press firmly so the crumbs stick evenly to all sides.
Heat cooking oil in a pan over medium heat. Fry the breaded pork chops until they are golden brown and crispy on both sides. Remove and let them drain on a wire rack.
Make the tonkatsu sauce by whisking together soy sauce, Worcestershire sauce, white sugar, and ketchup in a small bowl until the sugar is dissolved.
Slice the fried pork tonkatsu into strips and serve with the homemade sauce.
Cook it hands-free.
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