Start by prepping your ingredients. Slice the onion and scallion. Flatten your pork chops to ensure even cooking. Make sure you have everything ready to go—it makes the cooking process smoother.

Season each pork chop with salt and pepper on both sides.

Next, dust them lightly with flour to create a base for the egg wash.

Dip the chops into the beaten egg, letting any excess drip off.

Finally, coat them with panko breadcrumbs. Press gently to ensure the breadcrumbs adhere well.

Heat a generous amount of vegetable oil in a frying pan over medium heat.

Once hot, add the coated pork chops. Cook until golden brown, typically about 4-5 minutes on each side. You want a crispy outer layer.

After cooking, transfer the pork to a plate lined with paper towels to drain excess oil.

In the same pan, add sesame oil over medium heat. Toss in the sliced onions. Saute until they soften and turn translucent.

Pour in the dashi broth, soy sauce, and add the brown sugar. Stir until the sugar dissolves. Allow it to simmer for about 3 minutes to meld the flavors.

Pour the beaten eggs into the sauce and gently swirl the mixture.

Once the eggs are about halfway cooked, place the fried pork chops on top. Cover the pan with a lid, allowing the residual heat to fully cook the eggs. This should take 2-3 minutes.

Serve by spooning steamed rice into bowls. Top each bowl with the pork, the egg mixture, and a sprinkle of chopped scallions.

Finally, tuck in and savor your homemade katsudon! Take a moment to appreciate each component.