Make the curry sauce:

Cup of Yum
1. In a small saucepan, combine coconut milk, water, curry powder, salt, and turmeric powder.
2. Stir and bring to a simmer over medium heat.
3. In the meantime, place the potato into a bowl and add a splash of water.
4. Cover with a lid and microwave on high power of for 3-5 minutes, until mostly cooked through.
5. Once the curry sauce is simmering, add in the chunks of potato, stir to combine, cover with a lid and reduce the heat to low, keeping it warm until ready to serve.

Dredge:

1. Have 3 shallow dishes ready.
2. Add beaten egg to one dish, all-purpose flour to another dish, and breadcrumbs into the final dish.
3. Take a pork chop and dredge into the egg, then coat with the flour, and back into the egg a second time, before ending with the breadcrumbs.
4. Repeat with the remainder.

Fry:

1. Heat the frying oil in a large skillet or frying pan until the oil reaches 350F.
2. Add in the breaded pork and fry for 2-3 minutes per side, flipping halfway through, until golden brown and crisp.
3. Remove with a pair of tongs and place onto paper towel to drain.
4. Repeat with the remainder.