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Mix all the marinade ingredients in a bowl. Add the pork chops. Marinate for 10–15 minutes. Drain. Bring the marinade to a boil and let it reduce by half. Add the cornstarch and water mixture and mix thoroughly until the sauce thickens. Set aside.
Mix all the dressing ingredients in another bowl. Set aside.
Mix the panko bread crumbs and sesame seeds.
Pat the pork chops dry and coat in flour, egg, and then panko mixture.
Heat the canola oil in a pot. Cook the pork for two minutes on each side or until it has a nice golden colour. Set aside.
Arrange the lettuce on a plate. Add the green onions, cucumbers, and crispy pork chops. Drizzle with the dressing to taste and serve with homemade teriyaki sauce. Garnish with the watercress sprouts.
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