Rinse the jasmine rice under cold water until the water runs clear. Combine the rice, water, and salt in a pot and bring to a boil.

Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is cooked and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Pound the pork loin chops to an even thickness using a meat mallet.

Season the flour with salt and pepper. Dredge each pork chop in flour, then dip in beaten eggs, and finally coat with panko breadcrumbs.

Heat vegetable oil in a large skillet over medium heat. Fry the breaded pork chops for 4-5 minutes on each side until golden brown and cooked through. Use a thermometer to ensure they reach 145°F.

In a mixing bowl, combine tonkatsu sauce, soy sauce, mirin, and sugar. Stir until well mixed.

Slice the cooked tonkatsu into strips. Serve over a bed of rice, drizzle with tonkatsu sauce, and garnish with green onions and pickled ginger if desired.