Make the chili oil: In a stainless steel bowl, combine all the chili oil ingredients except the grapeseed oil. In a small sauce pot, heat 1 cup of grapeseed oil over medium-high heat until it begins to smoke, then turn off the heat. Pour the hot oil over the ingredients in the bowl and mix thoroughly to combine.

Make the dressed tomatoes: Halve or quarter the tomatoes. In a large bowl, combine the vinegar, 50 grams of seasoned soy sauce, 10 grams of sugar, and 150 grams of the chili oil. Toss in the tomatoes and set aside for serving.

In a medium bowl, combine the spice mix ingredients.

Place the Ritz crackers in a gallon-size resealable plastic bag. Using a wooden dowel or rolling pin, lightly crush the crackers.

Make the marinade: In a small bowl, combine the shio koji, 50 grams of seasoned soy sauce, and a pinch of white pepper.

Working 1 at a time, place a pork chop between 2 sheets of parchment paper (alternatively, you can use a heavy-duty resealable plastic bag). Using a flat mallet or the bottom of a skillet or saucepan, pound the pork chops to about 4 times their original surface area (twice as wide, twice as long) and ⅛-inch thickness. Aim at the thickest parts of the pork with the heel of your pan, but do not pound so aggressively that the meat tears or frays. Transfer the pork to a large plate or tray and season it lightly with the marinade.

Set up a breading station next to the stove with 4 rimmed baking sheets or large dishes that can easily fit 1 pounded pork chop with plenty of space around it. Leave the dish farthest from the stove empty. Mix together the flour and cornstarch on the second dish, and add the beaten eggs to the third dish. Place the Ritz crumbs in the dish closest to the stove. (It may seem like there are too many crumbs—that’s ok.)

Near your breading station, place a clean kitchen towel, spider strainer or thin slotted spatula, half sheet tray with a cooling rack, paper towel–lined plate, and instant-read thermometer.

Preheat the oven to 200°F.

Dredge the pork: Working 1 piece at a time, transfer the pork to the flour mixture, coating it in a thin layer. Then, shake off any excess. (This eliminates much of the moisture from the surface of the pork and provides something for the egg wash to grab onto.)

Next, dip the pork into the beaten eggs, letting the excess drip off. This creates a light paste on the surface of the pork for the Ritz crumbs to adhere to. Finally, press the pork into the Ritz crumbs, coating evenly. For a crispier schnitzel, you can coat your pork in a double layer of Ritz crumbs by dipping the pork back into the beaten eggs and letting the excess drip off, then pressing it back into the Ritz crumbs to coat a second time. Once the pork is coated, transfer it to the empty plate.

Heat 1-2 quarts of neutral oil in a large Dutch oven or high-sided sauté pan over medium-high heat until the temperature reads 330°F on the instant-read thermometer. Adjust the heat to maintain that temperature throughout the cooking process.

Carefully transfer 1 pork chop to the hot oil, first placing it into the side of the pan nearest you, then draping it away from you to avoid accidentally splashing yourself with hot oil. Quickly wipe your fingers clean on the kitchen towel. Working very carefully, begin gently swirling the pan, allowing the oil to move over and around the pork for exactly 30 seconds. Using a pair of long tongs, pick up the pork from one edge and gently flip it, being careful not to splash the oil. Continue to cook, swirling—the pork should start to puff and inflate. Continue cooking while swirling until the pork is golden brown and crisp, 1-1½ minutes.

Using the spider spider strainer, transfer the pork to the paper towel–lined plate. Blot the top very gently with a paper towel, then season the pork with the spice mix. Add the pork to the rack on the rimmed baking sheet, then transfer it to the oven to keep warm. Use the fine-mesh strainer to skim off any foam from the oil and remove as many stray crumbs from the oil as possible.

Reheat the oil to 330°F, if needed, and repeat with the remaining pork.

Serve the Ritz pork schnitzel with dressed tomatoes. Garnish everything with the herbs.