I bought thin cut pork chops, cut the fat off then cut them into medallions. I fried them in extra virgin olive oil after dredging them through flour, eggs (fresh from the chickens!) and Panko. I served them with mashed potatoes and steamed asparagus, and dizzled it all with a mustard-caper sauce I adapted from a 1997 Bon Appetit recipe.
Mustard-Caper Sauce (none of these ingredients need to be in exact amounts)
1 Tbsp. butter
1/4 cup sliced shallots
1 cup chicken broth
2 Tbsp. heavy cream
1 1/2 Tbsp. capers
1 Tbsp. Dijon mustard
Put all of the ingredients in a small pan and heat until shallots are tender.