For the pork katsu: Season both sides of the pork chops with salt and pepper. 

Set up a breading station with three shallow dishes. Place the flour in one dish, beaten eggs in another, and panko breadcrumbs in the third dish. 

Coat each pork chop in flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, press the pork chop firmly into the panko breadcrumbs, making sure it's coated evenly on both sides. Repeat this process for all the pork chops.

Heat vegetable oil in a deep pan or skillet over medium heat. You'll need enough oil to submerge the pork cutlets partially. Test the oil's temperature by dropping a small piece of breadcrumb into it; it should sizzle and float to the top immediately without burning. 

Carefully place the breaded pork chops into the hot oil, one or two at a time, and fry for about 4-5 minutes on each side, until golden brown and crispy. Make sure the oil doesn't get too hot or the breadcrumbs will burn before the meat is fully cooked. 

Once the pork katsu is cooked, transfer it to a plate lined with paper towels to drain excess oil. Repeat the frying process with the remaining pork.

For the tonkatsu sauce: While the pork katsu is frying, prepare the Tonkatsu (Katsu) sauce. In a small bowl, combine ketchup, Worcestershire sauce, soy sauce, mirin, white sugar, and garlic powder. Mix until the sugar has dissolved and the sauce is well combined.

To serve: Slice the pork katsu into thick strips. Serve it alongside shredded cabbage. Drizzle the Tonkatsu sauce over the cutlets or serve it on the side as a dipping sauce. Offer fresh lemon wedges to squeeze over the top.