1. Slash white fat rimming of pork chops in several places to keep meat from curling or shrinking when deep-fried. Beat the pork chops with a meat pounder or a rolling pin to make them tender. Season both sides with salt and pepper.
2. Flour the pork chops lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Fry them in oil at 170C (340F) until cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.
4. Cut each Tonkatsu into small pieces and serve on plates with shredded cabbage. Make ground white sesame seeds and mix Tonkatsu sauce. Dip into the sauce and eat. Put some Karashi mustard if you would like.