Begin by cooking the white rice according to package instructions. Once cooked, set aside and keep warm.

While the rice is cooking, prepare the pork. Season both sides of the pork chops with salt and black pepper.

Set up a breading station: Place the flour in one shallow dish, beat the eggs in a second dish, and pour the panko breadcrumbs into a third dish.

Dredge each pork chop in flour, shaking off any excess. Dip into the beaten eggs, then coat thoroughly with panko breadcrumbs. Press the breadcrumbs onto the pork to ensure a good coating.

In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. Once hot, carefully add the breaded pork chops. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and drain on paper towels.

While the pork is frying, prepare the vegetables. In a bowl, combine the shredded cabbage, julienned carrot, and sliced green onions.

To assemble the bowls, place a scoop of warm rice at the bottom of each bowl. Slice the fried pork chops and arrange them on top of the rice.

Add a generous portion of the cabbage and carrot mixture on the side. Drizzle tonkatsu sauce over the pork and garnish with sesame seeds.

Serve immediately and enjoy your delicious katsu bowls!