4 to 6 pork chops
2 eggs
1/2 c. water
Italian bread crumbs
Butter
Flour

Dry pork chops and flour both sides. Dip in egg mixture (2 eggs, 1/2 cup water, whip with fork). Cover both sides in Italian Bread crumbs. Place on buttered glass baking dish. Put a pat of butter on each chop. Can be prepared ahead of time and placed in refrigerator until ready to bake.