How to Make It
Working with 1 at a time, place pork chop between 2 sheets of plastic wrap on a cutting board. Pound to 1/2-inch thickness using flat side of a meat mallet.
Stir together flour and 1 tablespoon of the salt in a shallow dish. Place eggs in a second shallow dish. Place panko in a third shallow dish. Dredge pork chops in flour, dip in beaten egg, and then coat in breadcrumbs, shaking off excess each time.
Heat oil in a large skillet over medium-high until shimmering, 2 to 3 minutes. Add 2 pork chops to hot oil in skillet, and fry until golden brown, about 3 minutes per side. Remove from skillet, and sprinkle evenly with 1/4 teaspoon of the salt. Repeat with 1/4 teaspoon of the salt and remaining 2 pork chops.
Toss together cabbage, snow peas, and onion in a large bowl. Stir together mayonnaise, vinegar, sugar, pepper, and remaining 1/2 teaspoon salt, and add to cabbage mixture. Toss well to coat, and serve with pork.