6 (3/4 inch) pork chops
2 beaten eggs
2 tbsp. milk
1 c. fine cracker crumbs
1/2 tsp. salt
1/4 c. water

Pound chops thoroughly with meat pounder to 1/2 inch thick. Mix eggs and milk. Dip meat in egg mixture, then in crumbs. Brown on both sides in hot fat. Season with salt. Add water. Cover; cook over low heat 45 to 60 minutes. Lift chops occasionally to prevent sticking. For crisp coating, remove cover the last 15 minutes. Makes 6 servings.