Instructions

1. Arrange pork chops in a shallow pan.
2. Pour wine vinegar over chops.
3. Cover and refrigerate about 2 hours, turning once.
4. Beat egg with cold water.
5. Dip both sides of each chop in egg mixture, then lightly coat with bread crumbs.
6. In a large skillet heat olive oil until hot.
7. Sauté chops, a few at a time, until browned on both sides and cooked through (about 4 minutes per side). Do not crowd.
8. Repeat with remaining pork chops, adding more oil if needed.