Katsu-Don

1. Rinse the rice with cold water until the water runs off clear instead of milky white. Add rice to a rice cooker with about 2 1/4 cups of cold water and cook.
2. Trim any excess fat from the sides of the pork chops and pound with a meat tenderizer to about 1/2 inch thickness. Season with salt and pepper to taste.
3. Beat 2 eggs along with 1 tablespoon milk and pour into a shallow dish or pan. Into another 2 shallow pans, pour flour and panko.
4. Add frying oil to a dutch oven or stew pot until it is about 1 inch deep. Place over high heat and add the corn kernels. They will pop when the oil is at the right temperature.
5. To bread the pork chops, dredge each one in flour, then coat with egg wash and roll in panko until they are liberally coated.
6. When the corn kernels in the cooking oil pop, remove them and discard (or eat) and add 2 pork chops. It's better to cook 2 at a time rather than adding all 4 to the oil at once, because the temperature will not drop as far and cold oil = soggy food.
7. While the pork is frying, portion the rice into 4 serving bowls and top with shredded cabbage.
8. Fry the pork, turning over once or twice, until it is golden brown all over. Remove from the oil and place on a paper towel to blot. Slice the pork chops into 1/2" thick strips, and place one sliced chop on each bowl. Garnish with tonkatsu sauce and serve.