In a small bowl, pour 1/4 cup of the miring over the onion and stir. Set it aside to marinate while you make the rest of the recipe.

Place the eggs in a shallow bowl with 1 teaspoon of the soy sauce. Lightly beat the eggs. Place the flour, salt and pepper in another bowl, and the panko in a third bowl.

Coat each pork chop in the flour, shaking off any excess. Then dip the pork in the egg mixture, letting the excess drip off, then coat with the panko.

Heat the oil in a large heavy skillet over medium-high heat. Once hot and rippling, place the coated pork in the hot oil and cook, turning once, until golden and crisp and the internal temperature has reached 145ºF. Remove from the skillet and allow to sit for a few minutes.

In a small bowl, stir together the ketchup, brown sugar, resining 1 tablespoon of mirin and remaining 2 teaspoons of soy sauce.

Slice the pork. Divide the rice between 4 bowls. Top with the pork, 1/4 of the broccoli, and 1/4 of the onions. Top with the sweet and sour sauce.