Tenderize pork chops by hitting the pork chop with the back of your knife or a meat pounder. Cut 2-3 slits on the edge of the pork chop to ensure it doesn't shrink during frying.
Add salt and pepper on both sides of the pork chop. Marinate for 10-20 minutes.
To make katsu, dip the marinated pork chop in egg, then flour, then egg again, and finally, panko bread crumbs. Make sure the panko bread crumbs are sticking well to the pork chop and not falling off.
Heat oil to 325 degrees Fahrenehit (low-medium heat). To test if oil is hot enough, put your chopstick in with some flour and see if it bubbles. Do not turn the heat too high because the pork chop will turn brown before the inside is cooked. Once oil is hot enough, place the katsu in the batter. Fry for 10 minutes until both sides are golden brown. Rest the pork chop until its cool, then slice the pork chop.
Make sauce by mixing soy sauce, dashi, mirin, sake, and water. Set aside.
Slice onions and fry onions with a little bit of oil in medium heat saucepan. Add the sauce you made earlier and cook the onions until translucent.
Add the sliced pork chop and 1-2 beaten eggs (depends on how much egg you like and how big your eggs are) to the onions. Cover for one minute and its done!
Serve the katsu with warm rice in a bowl! Hope you enjoy!