Creating these delicious Japanese Katsu Bowls is easy when you follow these simple steps:

1. Prepare the Pork: Pound the pork loin chops to an even thickness, about half an inch thick. Season both sides with salt and pepper.
2. Set Up Breading Station: Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3. Bread the Pork: Dredge each pork chop in flour, shaking off excess. Then dip into the egg, allowing excess to drip off. Finally, coat in panko breadcrumbs, pressing gently to adhere.
4. Heat the Oil: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat until shimmering.
5. Fry the Pork: Carefully add the breaded pork chops to the oil. Fry for 3-4 minutes on each side or until golden brown and cooked through. You may need to do this in batches to avoid overcrowding the pan.
6. Drain and Rest: Once fully cooked, transfer the pork to a paper towel-lined plate to drain excess oil. Let them rest for a few minutes before slicing.
7. Prepare the Rice: While the pork is resting, prepare your rice according to package instructions. Keep it warm until serving.
8. Slice the Pork: Cut the fried pork chops into strips, ensuring they remain crispy.
9. Assemble the Bowls: Start with a bed of rice in each bowl. Top with sliced pork, a generous drizzle of Tonkatsu sauce, and a serving of shredded cabbage.
10. Add Garnishes: Finish with optional toppings like sliced green onions, sesame seeds, or pickled ginger for additional flavor.

By following these steps, you can create a delicious and satisfying plate of Japanese Katsu Bowls that will delight your senses.