Season the pork chops on both sides with salt and pepper.
2. Step
Cut a large slit through the side of the pork chops.
3. Step
Place the cheese in the pocket of the pork chop. Place a slice of mozzarella on top of a shiso leaf, then fold it in half.
4. Step
Repeat with the remaining pork chops.
5. Step
Dredge the pork in the flour, shaking off excess. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs.
6. Step
Repeat with the other pork chops.
7. Step
Heat oil over medium-high heat until about 360°F (185˚C).
8. Step
Fry the pork chops one at a time until golden brown, then drain on a paper towel.
9. Step
Sauté the onions until translucent, then add the potatoes and carrots. Cook for about 1 minute, then add the water, bringing to a boil.
10. Step
Lower the heat and simmer for about 10 minutes.
11. Step
Add the curry paste, then stir until dissolved.
12. Step
Cook for another 10 minutes on low heat, then set aside.
13. Step
Slice the pork cutlets into ½-inch (1-cm) slices.
14. Step
To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
