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Heat oil in a medium pot and add onion, cook about 3 minutes until softened - then add carrot & potato.
Continue stirring, and add the butter and ginger - mix well about a minute.
Sprinkle in 1-2 tbs flour & curry powder and mix well to coat everything.
Add the chicken broth, soy sauce and honey - combine well and season to taste with salt & pepper.
Bring to a boil, then turn down to a simmer and cook until thickened and the vegetables have softened, about 15 minutes.
While it does, make the pork: Preheat about a half inch of oil in large skillet or cast iron pan to 350 degrees.
Flatten chops to an even ½“ thickness.
Put the egg, remaining flour and Panko into 3 shallow bowls - dip each piece of pork first into the flour, then the egg and finally into the Panko.
Fry each piece in the oil, until beautifully golden brown on each side, about 5 minutes (don’t overcrowd the pan or the temp will drop too much).
Remove from oil and put on a wire rack or paper towels for a minute.
Slice and serve on rice with the sauce.