Create your work station by arranging the seasoning line for your pork. Mix the panko, a heavy dash of salt and pepper with the bbq seasoning in a shallow dish. Whisk the eggs in another shallow dish next to the panko. Dip the pork chops in the whisked eggs and then dredge in a thick coating of panko, flipping to cover all. Arrange on a wire rack and repeat until all chops are coated. Heat the butter and oil in a heavy cast iron (if you've got it) pan over medium high heat, until the bubbling of the butter has subsided. Fry the pork chops one or two at a time, 3 to 4 minutes a side, until golden and crispy.
While they fry, saute the onion in another skillet over medium heat in the remaining 1 tablespoon butter. Season with a light dash of salt and pepper. Saute until soft and slightly browned.
Whisk the rosemary and truffle oil into the homemade mayo paste. Season with the coarsely ground black pepper and a touch of salt if needed. Sprinkle fresh chopped rosemary and extra pepper over top of a serving dish.
Meanwhile, as the pork chops finish up, remove to another wire rack and cover with foil while the buns toast and everything comes together. Smear a healthy portion of the rosemary truffle aioli onto the buns. Place the fried pork chops and sauteed onions on and top with the other half of the bun. Devour with rosemary roasted fries to be dipped in the remaining aioli.