In a small saucepan over medium-high heat, combine the soy sauce, monk fruit, ginger, garlic, vinegar and xanthan gum. Bring to a simmer, stirring until the monk fruit has dissolved, and the sauce is thickened, a couple of minutes. Set aside.
Season the chops with salt and pepper to taste. Heat a large pan over medium-high heat and when hot, add the oil. When the oil is hot, add the seasoned pork chops and cook until browned, about 5 minutes, then turn and cook again, until browned, another 5 minutes or until 145ºF. Set aside to rest for 5 minutes.
While the pork cooks, stir together all slaw ingredients. Set aside.
Slice pork and toss in the sauce. Serve with a side of slaw. Garnish with furikake, if desired.