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Mix ingredients for sauce filling and set aside.
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Between two sheets of plastic wrap, pound pork chops lightly with a mallet or rolling pin until meat is 1-cm thick.
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Dust pork chops evenly with cornstarch and let sit for 1 minute. Dip pork chops in beaten egg, then coat with cracker crumbs. Let stand for 10 minutes for crumb coat to settle.
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Heat oil in a wok. Deep fry pork chops into hot oil for 4-5 minutes until golden brown, turning once. (Do not crowd wok.) Drain well on paper towels.
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Drain all but 3 Tbsp oil from wok. Reheat oil and saute potatoes over medium-low heat for 8-9 minutes, turning frequently until lightly browned and tender. Remove and drain on paper towels.
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Add onion to remaining oil and increase heat to medium. Fry for 2-3 minutes, until softened.
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Stir sauce mixture and peas into the onion in a Dutch oven. Bring to a boil then simmer until gravy like consistency, stirring often – about 10 minutes.
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Slice pork chop into squares.
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Preheat oven to 425 F (230 C)
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Place pork in pie pan or casserole, pour mixture evenly over meat.
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Moisten pie pan rim with cold water, unfurl pastry, fit over meat, then roll pastry edges under and onto pan rim. Crimp edges with a fork, and add decorative steam vents near center of pastry. Brush with egg wash.
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Set pie on rimmed baking sheet and slide onto middle oven shelf. Bake until filling bubbles and pastry is crisp and nicely browned—25 to 30 minutes.