Cook rice: If you need instructions on how to cook rice, check the final page of recipes.
Breading: Lightly pound the pork chops to flatten them to 1cm thick. Grab 3 bowls. Add 1 tsp salt, 1 tsp pepper and 1/4 cup flour to one bowl, 1 egg to another bowl, and 2/3 cup panko breadcrumbs to the last bowl. Mix the flour with salt and pepper, and whisk the egg. Coat the pork in the flour mix, then gently dip in the egg, and then breadcrumbs. Set aside on a plate.
Cook pork & prep vegetables: Heat a large pan to medium heat. Add 1/4 cup neutral oil. Once hot, carefully add the crumbed pork chops and cook for 3-4 minutes per side, until brown and cooked through. Meanwhile, thinly shred the cabbage and red onion. Remove pork when finished and rest for 2 minutes.
Finish off: Scoop rice into a bowl and add thinly sliced cabbage. Slice the cooked pork and lay on top of rice & cabbage. Drizzle with mayonnaise and tonkatsu sauce. Top with sliced red onion and serve with a lemon wedge.