Begin by cooking the white rice according to package instructions. Keep warm once cooked.

While the rice is cooking, prepare the pork chops. Place the flour in one shallow dish, beat the eggs in another dish, and place the panko breadcrumbs in a third dish. Season the pork chops with salt and pepper.

Dredge each pork chop in flour, shaking off the excess. Dip into the beaten eggs, then coat thoroughly with panko breadcrumbs.

In a large skillet, heat about 1/2 inch of vegetable oil over medium-high 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 and drain on paper towels.

Slice the cooked pork chops into strips.

To assemble the bowls, place a scoop of rice in each bowl, top with sliced pork, and add a handful of shredded cabbage. Drizzle with tonkatsu sauce and garnish with sliced green onions and sesame seeds.

Serve immediately and enjoy your delicious katsu bowls!