Make the sauce Melt the butter in a saucepan over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened. Stir in the flour and cook for 1 minute. Slowly whisk in the beef broth until smooth. Add ketchup, Worcestershire sauce, soy sauce, red wine, sugar, and black pepper. Simmer for 8 to 10 minutes, stirring often, until slightly thickened. Taste and adjust seasoning if needed. Keep warm on low heat.

Prepare the pork Pat the pork chops dry. If thick, pound them lightly to an even 1/2-inch thickness. Season both sides with salt and pepper.

Bread the pork Put flour in one shallow bowl. Beat the eggs with 1 tablespoon water in a second bowl. Put panko in a third bowl. Dredge each pork chop in flour, shaking off extra. Dip in egg. Coat with panko, pressing gently so the crumbs stick.

Fry the cutlets Pour about 1/2 inch of vegetable oil into a large skillet. Heat over medium to medium-high heat until about 350°F, or until a breadcrumb sizzles right away. Fry 1 or 2 cutlets at a time for about 3 to 4 minutes per side, until golden brown and cooked through. Transfer to a wire rack or paper towels to drain. Slice each cutlet into strips.

Assemble the bowls Divide the hot rice among 4 bowls. Add shredded cabbage or lettuce on top or to the side. Place sliced pork cutlet over the rice. Spoon warm demi sauce over the cutlet. Garnish with parsley if using.