For the pork katsu:
Trim the fat from the pork chops and flatten evenly. Season both sides lightly with approximately half the Cape Herb & Spice Chilli Crunch Seasoning. Place the flour, beaten eggs and panko breadcrumbs into separate shallow bowls. Add the remaining Cape Herb & Spice Chilli Crunch Seasoning to the breadcrumbs and mix to combine. Coat each pork chop in flour, dip into the egg and then coat thoroughly in the seasoned breadcrumbs. Heat a generous layer of oil in a frying pan over medium heat and fry the crumbed pork in batches of two until golden brown, crisp and cooked through, turning as needed for even colouring. The internal temperature should reach 63°C when tested with a meat thermometer. Transfer to paper towel to drain and season lightly while still hot.
For the green slaw:
Combine the shredded cabbage, lettuce and mayonnaise, season with salt and black pepper and toss gently.
For the lime mayo:
Mix the mayonnaise with the lime zest and juice until smooth.
To assemble:
Toast the buns lightly until golden. Spread lime mayo onto the base of each bun and top with a fried pork katsu patty. Add a fan of avocado slices, a portion of green slaw and a sprinkle of Cape Herb & Spice Chilli Crunch Seasoning. Close and serve immediately.