Line up 3 shallow bowls in a row.
In the first bowl, add in the eggs and beat lightly. Season with a little salt and pepper.
In the second bowl, add in the flour. Season with a little salt and pepper.
In the third bowl, add in the panko breadcrumbs and again, season with a little salt and pepper.
Season the flattened pork chops with salt and pepper on both sides.
Heat oil in a frying pan over medium high heat. Check that the oil temperature reaches 350F.
Dip the pork chop into the egg on both sides, letting any excess drip off before moving over to dredge in the flour.
Dip again into the egg, and dredge with the panko breadcrumbs on both sides.
Slowly add the breaded pork chop into the hot oil and fry for 2-3 minutes on each side, until golden brown. Internal temperature should reach 160F.
Repeat with the remainder.
Serve with steamed rice, thinly sliced cabbage, and ponzu or katsu sauce.