Method

For the pork

1. Using sharp knife, cut 2-3 slits, about 2 inches apart, through outer layer of fat-rimmed side of chops.
2. Place chop between sheets of saran wrap or waxed paper. Using a meat mallet, rolling pin or heavy pan, each pound chop until ¼-inch thick.
3. Lightly season both sides of chops with salt and pepper.
4. Set up 3 plates side by side. Place flour on first plate. Pour egg wash onto second plate. Place panko crumbs on third plate. Lightly coat pork with flour, dip into egg wash and press into crumbs to coat both sides. Transfer chops to a rack; allow crumbs to dry, about 15 minutes.
5. In large skillet, heat about half-an-inch of oil over medium-high heat. Once oil is hot enough, carefully lay 3-4 chops into the oil. Fry chops on one side until golden brown, about 3 minutes. Gently flip and fry for 1 minute more. Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining chops.
6. Slice each chop into 1-inch strips and arrange on platter lined with a bed of shredded cabbage. Garnish with lemon wedges.
7. Serve with tonkatsu sauce on the side for dipping or drizzle over pork strips and cabbage.

For the sauce

1. In small glass bowl, whisk together ingredients until thoroughly combined.
2. Cover and set aside. Alternatively, make ahead and refrigerate until ready to use. Serve sauce at room temperature.