Heat oil in a deep frying pan or if you have deep-fryer, preheat it now. . Put flour on a shallow plate and lightly season with salt and pepper. Do the same for the panko bread cumbs on another plate.
Season pork chops with salt and pepper then dredge pork in seasoned flour, shake off excess then dip the pork in beaten egg. Coat pork with panko and pat well. Fry breaded pork for a few minutes. Turn the pork over and fry a few more minutes or until cooked through and browned.
Remove pork from the oil and drain on paper towels. Cut each tonkatsu into small pieces and serve sauteed cabbage. Pour some tonkatsu sauce over them if you like. Enjoy!
Make the side dish: Pour out the oil from the pan, just leave about 1 teaspoon, add shredded cabbage, turn heat to medium high , season with salt and pepper and a pinch of turmeric powder, mix well and cook cabbage until soft. Transfer to a serving platter and serve with tonkatsu.
Put all sauce ingredients in sauce pan. Bring to a boil over medium heat stirring occasionally.
Reduce to a simmer for 10 minutes skimming any foam that rises to the top. Refrigerate extra sauce, if there's any.
the recipe for the sauce is adapted from grouprecipes, I scaled it down so I won't have any leftovers which I tend to forget to use again.