Breaded Pork Chops Name: Nathalie alcantara Base: Fort Eustis Recipe: 4 pork chops Salt Fresh ground white pepper 2 tablespoons flour 1 egg beaten 2 ounces breadcrumbs 2 ounces oil or fat Wash the pork chops under running cold water, dry off with a paper towel and beat lightly to tenderize. Cut off excess fat. Season with salt and pepper, and turn them in the flour, then in the beaten egg and then in the breadcrumbs until they are well coated. Heat the fat or oil and fry about 8 minutes on each side. Serve with parsley potatoes and a vegetable or cucumber salad. Tip: To avoid the pork chops from rising in the center, cut the outer fat ring a few times if you didn't remove it.