Combine the Panko, GoChuKaRu, Salt, Black Pepper, Garlic Powder and Onion Powder
Coat the Pork chops in this mixture and set aside.
When the Rice has about 5 minutes of Cooking time remaining warm the oils in a skillet over fairly high heat. Cook the Panko coated Pork chops on both sides for about 3-4 minutes each
Bring the Chicken Stock and the diced Fresno to a boil then add the Rice and butter. Stir to combine and melt the Butter. Then cover and turn the heat down (I turn my burner down to a 3) and allow to simmer for 20 minutes
Remove from the heat. Stir and replace the cover to allow the Rice to sit for 10 more minutes
Once the Rice has started to cook place all the Sauce ingredients in a sauce pan and bring to a simmer over medium heat. Stir occasionally.
Combine the Soy Sauce, Mirin, GoChuKaRu, Brown Sugar and Garlic in a small bowl
When you start cooking the Pork heat another skillet over high heat with the combined Oils. Once heated toss in the Shishito Peppers. Stir with a spatula and allow to blister
When the Peppers are blistered pour in the Sauce mix and continue to toss with a spatula for about 20-30 seconds. Then remove from the pan to a plate.
Place the Rice on one side of a plate. Ladle some of the Mango Sauce on the other side and drizzle some on top of the Rice. Arrange Shishitos around the outer side of the Rice. Place the crispy Pork Loin on top and garnish with sliced Green Onions.