since receiving this recipe, I have made it many times for my family. The kids love it with pasta, but Tony prefers simple mashed potatoes --- beth

4 boneless pork loin chops
1 cup grated romano cheese
½ cup italian dry bread crumbs
2 tsp. Cajun seasoning
1 tsp. Grated lemon rind
¼ cup flour
2 eggs
2 Tbsp. Olive oil
lemon wedges

Trim the fat from the chops.  One at a time place between waxed paper and pound with a mallet to ¼ inch thickness.

On a plate, mix the cheese, bread crumbs, cajun seasoning and lemon rind. 

Spread flour on another plate. 

In a shallow bowl, lightly beat eggs. 

Coat each chop in flour (shaking off extra), then into the egg, then into the crumb mixture. 

In a large skillet, heat the oil over medium-high. Fry the chops in two batches.  Turn only once, until golden brown. 

Garnish with the lemon wedges. 

(note from Laurel) These chops freeze beautifully.  They are as good as fresh.  To reheat from frozen, place on a cookie sheet in a 325 degree oven till sizzling.  Enjoy!