To flatten each pork chop: working from center, gently pound pork with flat side of meat mallet or cleaver until about 1/4 inch thick. This will help the marinade to penetrate and cook evenly when frying.
In a large bowl, mix and pork with all the marinade ingredients. Set aside for 2 hours.
Coat the marinated pork with egg and cornstarch mixture.
Coat each pork chop thoroughly with panko bread crumbs.
In a frying pan with heated oil, deep-fry the pork chops at 300-350℉/150-180℃ at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain).
In a large skillet, add butter and minced garlic, cook for 15-20 seconds until fragrant. Then, add the rest of the sauce ingredients and cook for 2~3 minutes until thicken. This will be the dipping sauce for the fried pork chops.
Optional: make the pickled radish as a side dish. In a large bowl, mix the radish, white vinegar, sugar, salt, lemon juice, dried apricots, and set aside for 2 hours.