In this recipe you can use a less expensive variety than center-cut pork chops, like pork sirloin or rib chops or even pork steak. Leave the bones attached to meat and pound meat a little with moistened meat mallet. Salt & pepper. 

Melt 1 Tablespoon butter in saucepan and simmer 1 Tablespoon grated onion in it until golden but not browned. When cool, add simmered onions and drippings to 2 whole eggs; beat well. Dip chops in flour, beaten eggs, and bread crumbs, pressing in breading.

Fry in 3 Tablespoons medium hot lard on both sides to a nice golden brown.