1857 - The Great Western Cookbook

Pork Chops

DDV CULINARY

Cut them about half an inch thick, trim them neatly, beat them flat,
put them into a stewpan with a bit of butter or lard.
Let them have one fry;
then beat two eggs with a little salt,
and add to them some sage and onion, chopped fine;
dip the chops in, one at a time,
then sprinkle them with bread-crumbs, or flour,
and fry them in hot lard till brown.