Replace one set of your cooking grids with a Cast Iron Griddle. Preheat the grill to 375°F, lighting the burners beneath the griddle and leaving the other burners off. Brush the griddle with a coating of high temperature oil, like peanut or avocado.
Cut the top off your onion, then, if necessary, cut a little off the root end of the onion so that it will sit flat. Carefully remove the skin. Slice the onion from the top down using chopsticks to prevent you from cutting all the way through.
Mix together the sugar, soy sauce, mirin, and miso paste. Drizzle in the sesame oil while whisking to create the Katsu Sauce. Set aside.
In a small bowl, combine the sesame oil, garlic powder, ginger powder, and chili flakes. Pour 1 tbsp. of the mixture over top of each onion, then place them on the “off” side of the grill.
Use a mallet or rolling pin to pound the pork chops until they are less than ½ an inch thick. In a flat dish, combine the panko, flour, five spice, salt, pepper, garlic powder, and ginger powder. Whisk the egg well with the water.
Dip each pork cutlet into the egg mixture then dredge in the panko mixture, pressing the crumbs into the meat to make sure everything is coated well.
Warm 2 tbsp. of oil on the preheated griddle for a minute or two. Lay down the breaded pork cutlets and fry them until golden on the bottom around 5 to 8 minutes. Flip the pork adding more oil as needed to keep them frying.
Use an instant read thermometer to make sure that the pork has reached an internal temperature of 155°F to 160°F, remove it from the grill. Rest and drain on a paper towel for 5 minutes before slicing into strips.
Serve the cutlets on a bed of rice with the bloomin’ onion on the side. Top with sesame seeds and green onion slices. You can drizzle it all with sauce, or dip.