If your pork chops are thicker than half an inch, lay them on a flat surface and pound with a mallet until they are about half an inch thick.
Pat the pork chops dry with paper towels.
Rub Cajun spice mix evenly on both sides of the pork chops.
Place the seasoned pork chops in a covered container and leave to marinate overnight in the fridge.
Place the flour in a shallow bowl.
Beat the egg in another shallow bowl.
Spread the panko in a third shallow bowl.
Dredge each pork chop in flour (shake off the excess), dip in egg (make sure every inch of the surface is covered) then roll in panko.
In a frying pan, heat enough cooking oil to reach a depth of at least two inches. Keep the heat on medium low.
Fry the pork chops on both sides (three to four minutes per side), flipping them midway through the cooking.
Remove the cooked pork chops from the oil and rest on a rack.
Lay the bottom halves of the buns on plates and line with shredded lettuce.
Place a pork chop on each of the lettuce-line bottom halves of the buns.
Drizzle gravy over the chops and sprinkle with toasted sesame seeds before placing the top halves of the buns in place.