Pat the pork chops dry. Make a few shallow cuts along the fatty edge to prevent curling. Season both sides generously with salt and pepper.

Place flour, 1 beaten egg, and Panko breadcrumbs in three separate shallow dishes. Dredge a pork chop in flour, shaking off the excess. Dip into the egg, coating completely. Finally, press firmly into the Panko breadcrumbs, ensuring an even, thick coating.

Add about 1 inch of neutral oil to a large skillet over medium-high heat (around 340°F / 170°C). Carefully lay the breaded pork chops in the hot oil. Fry for 4-5 minutes per side, until deep golden brown and cooked through. Transfer to a wire rack to drain.

While the pork rests, combine dashi stock, soy sauce, mirin, and sugar in a small saucepan or skillet. Add the sliced onions and bring to a simmer over medium heat. Cook until the onions are tender, about 5 minutes.

Slice the rested pork katsu into 1-inch strips. Arrange the slices over the simmering onions and sauce. Drizzle the 2 lightly beaten eggs over the top. Cover the pan and cook for 1-2 minutes until the egg is just set but still soft.

Fill two bowls with hot steamed rice. Carefully slide one portion of the katsu, onion, and egg mixture over the rice in each bowl. Garnish with sliced scallions and serve immediately.