Start by trimming and flattening the Boneless Pork Loin Chops slightly with a mallet or the flat side of a knife; season both sides with a pinch of Salt and Black Pepper.
Set up a dredging station: place All-Purpose Flour in one shallow dish, lightly beaten Egg in a second, and Panko Breadcrumbs in a third. Dredge each chop in flour, dip in the egg, then press into the panko until well coated.
Heat about 1/2 inch of Neutral Oil in a skillet over medium-high heat. Fry the breaded chops until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Transfer to a paper-towel-lined plate and let rest for a couple minutes, then slice into strips.
In a separate saucepan, combine 1 cup Dashi, 2–3 tbsp Soy Sauce, 2–3 tbsp Mirin and 1–2 tsp Sugar to taste. Add thinly sliced Onion and simmer until the onion is soft and the flavors meld, about 5 minutes.
Return the sliced cutlet to the pan and pour the simmering sauce over it. Lightly beat the remaining egg(s) and pour evenly over the cutlet and onions; cover and cook on low just until the egg is set but still soft, about 1–2 minutes.
Divide Cooked Japanese Short-Grain Rice among bowls, then gently slide the cutlet, onion and egg mixture on top. Garnish with chopped Mitsuba and serve immediately.
