From:
The Thorough Good Cook
Entrees: 40. Lamb and Pork Chops
Are both
fried in the same manner-either
plain, or egged, rolled in
bread-
crumbs, and, when dished,
garnished with slices of
lemon or crisped
parsley. I have dealt with chops elsewhere, and will only say in this place that, like
steaks and
cutlets, they should be neatly trimmed when they are not
cut into a good shape.