Prepare the pork chops by making a few shallow slits along the connective tissue between the meat and fat. This prevents the pork from curling up while frying. Season both sides of each chop generously with salt and black pepper.

Set up a breading station using three wide, shallow dishes. Place the flour in the first dish, lightly beat the eggs in the second dish, and spread the panko breadcrumbs evenly in the third dish.

Working with one chop at a time, dredge the pork first in the flour, shaking off any excess. Dip it into the beaten eggs to coat completely, then press it firmly into the panko breadcrumbs, ensuring an even and thick coating on all sides.

Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a single panko crumb; it should sizzle and float immediately without burning.

Carefully lower the breaded pork chops into the hot oil, cooking 2 chops at a time to avoid overcrowding the pan. Fry for 3 to 4 minutes per side until the crust is deep golden brown and the pork is cooked through to an internal temperature of 145°F (63°C).

Transfer the fried pork chops to a wire rack set over a baking sheet to drain any excess oil, letting them rest for 3 minutes to keep the crust crispy. Slice the tonkatsu into 1-inch strips and serve hot alongside a mound of fresh shredded cabbage and a generous drizzle of tonkatsu sauce.