Season the pork chops with salt and pepper. Dredge each chop in flour, dip it into beaten eggs, and coat it with panko breadcrumbs.
Warm the vegetable oil in a large skillet over medium heat. Fry the pork chops until golden brown and thoroughly cooked. Transfer them to a plate lined with paper towels to drain excess oil.
In the same skillet, remove any excess oil, leaving about 1 tablespoon. Add the thinly sliced onion and cook until softened.
In a bowl, combine soy sauce, mirin, sugar, and dashi broth. Pour the mixture into the skillet with the onions. Bring it to a simmer and cook for a few minutes.
Slice the fried pork chops into thin strips and add them to the skillet. Allow them to simmer in the sauce for a couple of minutes, ensuring they are evenly coated.
In serving bowls, place a portion of cooked rice. Top it with the pork and onion mixture from the skillet.
Garnish with chopped green onions and furikake, if desired.
Serve the English Japanese Katsudon hot and enjoy!