Make small cuts on the pork chops to prevent the pork from curling during frying. Season with salt and pepper on all sides and set aside for a few minutes.
Heat the cooking oil in the frying pan about 2 inches deep. Heat it to 350°F. Coat the pork with flour and dip it in the beaten eggs. Roll in bread crumbs until well coated, shake a bit then deep fry.
Do the same with the rest of the pork chops. But don't overcrowd the pan to avoid sticking the breading with each other. Cook the pork chop by batches.
Fry for about 8 minutes or until the breading is golden brown and the pork inside the breading is cooked. When cooked, remove from the pan and put on paper towels or wire rack to drain excess oil.
Slice the tonkatsu and serve with tonkatsu sauce and shredded cabbage.