Place each pork chop between two pieces of plastic wrap or parchment paper.​

Use a meat mallet or rolling pin to pound the pork chops to about 1/4 inch thickness. Season with salt and pepper.​

In a bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, gochujang, garlic, ginger, and green onions.​

Place the pounded pork chops in a resealable plastic bag and pour the marinade over them. Seal the bag and marinate in the refrigerator for at least 2 hours, preferably overnight.​

Remove the pork chops from the marinade and pat them dry with paper towels.​

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with cornstarch, garlic powder, onion powder, and ground ginger.​

Dredge each pork chop in the flour, then dip in the egg mixture, and finally coat with the panko mixture, pressing to adhere.​

In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat.​

Fry the pork chops in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels and keep warm.​