I call these Mom's - probably every baby boomer whose mother used the Betty Crocker Cookbook had them the same way. They are one of the only meats that I actually fry (unless you call bologna a meat!), preferring less fatty ways of cooking. Dipped in an egg/milk mixture and then in seasoned cracker crumbs, the chops are browned in hot oil till they are crispy and golden on both sides. Serving them with fresh steamed brocolli redeems the nutritional value of the meal a bit, and a small slice of homemade oatmeal bread completes one of Pop's favorite dinners.
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