Start by tenderizing the pork shops. To do this you will need a kitchen mallet and a large Ziploc bag. I like to put the pork chops in a Ziploc bag to minimize the mess. Put the pork chops in the bag and seal it, getting as much air out of the bag as possible. Use the rigid side of the kitchen mallet to pound the meat, through the Ziploc bag. The Ziploc bag makes the process much cleaner. Make sure to beat all parts of the pork chop, on each side. The goal is making the meat more tender.

TIP: if you don’t have a kitchen/meat mallet you can use a pan, a cast iron skillet, a rolling pin, a mortar. The key is to have something relatively heavy that you can use to pound the meat.

Once you have tenderized the pork chops, you will need three separate bowls. Put the flour in the first bowl. In the next bowl, add the egg and beat it like you would for scrambled eggs. In the last bowl add the breadcrumbs.

The next step gets a little messy. If you have multiple tongs you can put one in each bowl and use those to transfer the pork chops, otherwise, use your hands. First start by sprinkling some salt and pepper on each side of a pork chop. Next lay the pork chop in the flour, make sure it is fully coated, flip and coat on the other side. Next place the flour coated pork chop in the egg and coat on both sides as well. Finally, repeat and coat the pork chop in the breadcrumbs. Repeat with the remaining pork chop(s).

Heat oil in large pan on medium-high heat. Once the oil is warmed place the pork chops in the pan. You should hear a sizzle when the pork chop touches the oil. Make sure not to crowd the pork chops in the pan, you may need to do multiple batches. Once you place the pork chops in the pan, turn the heat down to medium.

Cook the pork chops on medium heat for about 4-5 minutes on each side. This depends on the thickness of your pork chops. If you need to do multiple batches, I like to put the cooked pork chops in an oven safe glass dish into the oven to keep them warm. You can turn on the oven to 200°F if you have more than 2 batches to keep the pork chops warm for longer. Make sure to monitor the heat to prevent burning. Turn down the temperature of the burner as required.

Once you have cooked all the batches, serve with your favourite sides.