Mix Worcestershire sauce, tomato ketchup, Japanese soy sauce, light brown sugar, and toasted white sesame seeds in a small bowl and set aside for later.

Preheat the oil to 170 °C (338 °F). While you wait, prepare the pork.

Take the pork chops and make incisions in the fat and muscle. Rub salt and pepper onto both sides of the meat, then pound until about 2cm thick.

Set up a coating station with three containers: one with all-purpose flour, one with whisked egg, and one with panko breadcrumbs.

Add whole milk and cooking oil to the egg and whisk until combined.

Coat the pork with flour on both sides, ensuring to pat off the excess.

Transfer to the egg mixture and coat on both sides.

Next place it into the panko breadcrumbs, ensure it's fully covered and gently press the panko down to secure them.

Carefully place the coated pork chops into the oil and cook for about 4 minutes on each side (8 minutes total) or until golden brown. Once done, transfer to a wire rack to drain any excess oil.

Cut the tonkatsu into strips. Plate up next to the shredded cabbage, drizzle with sauce and garnish with lemon.

Serve with rice, miso soup, and pickles for the perfect teishoku set meal.