Heat the oven to 275°F. While the oven is heating, toast the panko. Add the panko to a dry pan and toast over medium heat, stirring. Drizzle on the oil and stir until golden and toasty. Remove from the heat and place the panko in a shallow bowl to cool.
Season both sides of the chop, then dust with flour, shaking of the excess.
Dip into the lightly beaten egg, then into the panko, pressing to make sure that it is completely coated. Place on a lightly oiled wire rack on a foil lined baking sheet.
Bake until the internal temperature reaches 120°F, about 30-45 minutes depending on the thickness of your pork chop. The pork chop pictured was 1.5 inches thick and took 40 minutes. Turn the heat up to 450°F and continue to cook until the internal temperature reaches 135, about 5 minutes.
Slice and serve with fluffy white rice, shredded cabbage, tonkatsu sauce, and Japanese mustard.