Combine all the sauce ingredients and set aside.

Preheat the oven to 400 degrees. Place a cooling rack on a sheet pan.

Pound the pork chops with the bumpy side of a meat cleaver until they are half the thickness, about ½ inch thick. If you don’t have a meat cleaver, pound with a rolling pin and prick all over with the tines of a fork.

Heat the oil in a large skillet over medium-high heat. Add the panko and cook, stirring frequently, until golden brown, about 5 minutes. Take off the heat, stir in the sesame seeds, and pour onto a plate to cool.

Put the flour on another plate and season with a pinch of salt and pepper. Beat the eggs in another plate.

Season the pork chops on both sides with salt and pepper. Dip into the flour, coating on both sides, then into the egg, then into the panko mixture, pressing down firmly. Place on the prepared pan.

Bake for 20 minutes or until the pork is done but still juicy and slightly pink. Slice and serve.