I enjoy watching the last half of Rachael Ray in the mornings to see what she is cooking. A few weeks ago she pounded down pork chops and breaded them. It seemed so easy, so I decided to give it a go tonight. And sure enough, it was even easier than I thought.
So, take boneless pork chops and, one by one, put them between plastic wrap and pound them down (with a meat mallet or a small frying pan, or a sturdy cup) to about 1/4 of an inch. Salt and pepper both sides. Dredge in flour, then egg, then bread crumbs. Fry them in a little olive oil and butter. It only takes a few minutes per side. The pork is nice and tender and because it cooks so quickly, it does not dry out.