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Begin by patting the pork loin chops dry with paper towels. Season both sides with salt and black pepper.
Prepare a breading station: place gluten-free flour in one shallow bowl, beat one egg in another bowl, and place gluten-free panko breadcrumbs in a third bowl.
Coat each pork chop in flour, shaking off any excess, then dip into the beaten egg, and finally press into the panko breadcrumbs until fully coated.
In a skillet or frying pan, heat vegetable oil over medium-high heat. Once hot, add the breaded pork chops and fry for about 3-4 minutes on each side or until golden brown and cooked through.
Remove the pork and let it rest on a wire rack or paper towel-lined plate.
In a separate pan, heat dashi stock over medium heat. Add gluten-free soy sauce, mirin, and sugar, stirring until the sugar dissolves.
Slice the onion and add to the dashi mixture, cooking until the onion is soft, about 5 minutes.
Beat the remaining egg, slice the fried pork chops into strips, and add them to the pan with the onion broth. Pour the egg over the top and cover, cooking for another 1-2 minutes until the egg is just set.
Divide the steamed white rice between two bowls. Carefully place the pork, egg, and onions over the rice, pouring any remaining broth over the top.
Garnish with finely chopped green onions before serving. Enjoy your Gluten-Free Katsudon!