8 boneless pork chops, approximately 4 oz. each
1 c. seasoned bread crumbs
2 eggs, beaten well
2 lemons, cut in wedges
4 tbsp. butter

Preheat oven to 300 degrees. Place pork chops between two pieces of wax paper and pound to 1/4 inch thickness. Heat butter in frying pan. Dip each chop in egg, then coat with bread crumbs. Fry each pork chops for approximately 2 minutes on each side. Remove and place in baking dish. Sprinkle with lemon juice from lemon wedges. Bake for 30 minutes. Serve with mashed potatoes, and sauerkraut.