Preheat oven to 325°F (163°C).

In a mixing bowl, whisk all the sauce ingredients until smooth. Set aside.

Pat pork chops dry and sprinkle with salt and pepper.

In a flat dish, beat the 2 eggs. In a second dish, spread 1 cup of cornstarch. Coat each pork chop first in the egg, then in the cornstarch, ensuring they are fully coated.

In an oven-safe skillet, heat 1–2 tablespoons of canola oil over medium heat. Add the pork chops and cook just until browned on both sides. You do not need to cook them through. (If you don’t have an oven-safe skillet, transfer the browned pork chops to a baking dish.)

Pour the sauce over the pork chops. Bake in the preheated oven for 30–35 minutes, turning the pork chops gently halfway through. Bake until the pork chops reach an internal temperature of 145°F (63°C).

If the sauce needs thickening, transfer it to a saucepan and simmer over medium heat until thickened to your preference.

Sprinkle with sesame seeds before serving. Serve over rice with steamed vegetables like broccoli or bok choy.