1 Sandwich the chops between two sheets of plastic wrap and beat lightly with a meat mallet or back end of a meat cleaver to flatten them to a 12-mm (1/2 -in) thickness.

2 Crush the crackers into fine crumbs. Dip the chops in the egg to coat both sides, then in the cracker crumbs, patting them to form an even layer and shaking off any excess. Repeat the process to obtain a secure, even coating.

3 Heat the oil in a wok until hot, then deep-fry the pork chops two at a time until golden brown, turning once, about 4–6 minutes per batch. Remove and drain well on paper towels.

4 Remove all but 3 tablespoons of the oil from the wok and fry the potatoes over medium heat for 5 minutes, turning frequently, until browned and tender. Remove and drain. Stir-fry the onions in the remaining oil until soft, 2–3 minutes, then add all the remaining ingredients except the tomatoes and peas. Bring to a boil, add the tomatoes, peas and potatoes and simmer for 1 minute, until the sauce thickens. Slice the pork chops and pour the gravy over them to serve.

Note: Crushed crackers are more authentic, but for a crisper coating, use panko (Japanese breadcrumbs) which produces a very crisp effect like tonkatsu.