Using a meat mallet or heavy pan, pound pork loin to 1/2" thick cutlets. Using the back of a knife, pound against the pork to tenderize. Season both sides with salt and pepper.
For the wet batter, mix together eggs, all-purpose flour, salt, pepper, and garlic powder. and whisk together until the consistency is slightly looser than pancake batter.
Dredge chicken in wet batter then coat thoroughly in panko breadcrumbs.
Heat oil to 350F and fry for 4-5 minutes or until the pork reaches 145F.
For your tonkatsu sauce, mix together ketchup, Worcestershire sauce, oyster sauce, and sugar to combine.
Serve with fried pork cutlets with sliced cabbage, rice, and tonkatsu sauce.