Place the pork chops on a cutting board between two pieces of wax or parchment paper and using the flat side of a mallet, pound them into larger pieces about a half inch thick.
Whisk the eggs and the cream as if you were making an omelet and pour this well beaten mixture into a deep dish big enough to handle the size of each chop. Usually I prefer a square baking dish with a depth of about 2 to 2 ½ inches.
Dip both sides of the chop in the egg mixture, coat with the bread crumbs and set aside.
In a large sauté pan large enough to hold all the pork chops, pour the extra light olive oil and cook over high heat until it starts to sizzle. If you do not have a pan that is big enough for all the pork chops use two pans side by side and place in each pan. Halve the olive oil between the pans.
Add the pork chops to the oil in the pan, lower the heat to medium and cook for three minutes per side.
Place the chop in a serving dish and serve with a side of onion and mozzarella salad and some of Maureen’s farro.
4 center cut pork chops, with the bone attached, 6-8 ounces each
½ cup cream
2 cups Italian style breadcrumbs
6 tablespoons extra light olive oil