DAILY DINNERS

First make the Tonkatsu sauce: Put the Worcestershire sauce, the soy sauce, mirin, dark brown sugar, rice vinegar, shallot, dates and apple into a pan and bring to a simmer. Cook for 10 mins until the onion and the dates are very soft. Add the remaining ingredients and tip into a food processor. Whizz until smooth, then pass through a fine sieve. Stored in an airtight container in the fridge it will keep for 2 months.

Season the pork chops, then put the flour, eggs and breadcrumbs into 3 separate bowls and pass the pork chop through each (flour first, then egg, then breadcrumbs), pressing the breadcrumbs on so they stick.

Fill a pan no more than 1/3 full of oil and heat to 160C or until a cube of bread browns in 45 seconds. Fry the pork chops, one at a time for 10 mins each or until a meat thermometer reads 60C at the thickest point. Drain onto kitchen paper and keep warm in a low oven while you fry the other. Rest on a plate for 5 mins before slicing. Serve with the shredded cabbage, lemon wedges and tonkatsu sauce.