1. In a shallow dish, marinate pork chops in wine vinegar for about 1 hour.
2. Remove chops and dry with absorbent toweling. Season with salt and pepper to taste.
3. Beat egg lightly and blend with cold water. Set aside.
4. Mix together bread crumbs, garlic, parsley, and a little salt and pepper.
5. Heat oil in a large frying pan. Roll chops in flour, dip in egg, then in bread crumbs and fry over high heat until golden brown on both sides. Lower heat and cover. Cook until done, about 20 minutes. Turn frequently during cooking to avoid sticking. Served with baked apples as a side dish.
