In this riff on the traditional Japanese dish, pork is breaded in fluffy panko crumbs to get an extra crunchy bite.
Prepare the Tonkatsu Sauce: Whisk together ketchup, Worcestershire, oyster sauce, soy sauce, and honey in a small bowl until combined. Set aside until ready to use.
Pat pork chops dry with paper towels. Whisk together flour, pepper, and 1 teaspoon of the salt in a shallow bowl. Beat together eggs in a second shallow bowl until smooth. Place panko in a third shallow bowl. Dredge pork chops in flour mixture, shaking off excess. Dip each pork chop in eggs, and then place in pank, pressing to coat on all sides. Transfer coated pork chops to a plate, and chill until ready to fry.
Fill a deep pot with about 3 inches of vegetable oil. Heat over medium-high until oil reaches a temperature of 350°F. Remove pork chops from refrigerator, and carefully place 1 at a time in hot oil. Fry until golden brown on each side, and pork has cooked through, 4 to 5 minutes. Remove from oil, and place on a wire rack. Sprinkle with remaining 1/4 teaspoon salt.
Toss together cabbage and mayonnaise in a large bowl. Cover and chill until ready to use.
To assemble each sandwich, spread 1 tablespoon of Tonkatsu Sauce on 1 side of each piece of bread. Place 1 pork chop on 4 slices of bread; top each with 1/2 cup cabbage mixture and remaining bread slices. Cut each sandwich in half, and serve.