Created by Galley_Wench on November 19, 2011
Step 1: Trim fat from chops and slash t through fat and silver skin on the edges with a sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper.
Step 2: Beat eggs with water; place bread crumbs on a small plate; also flour Dip chops in flour, then egg mixture, then crumbs.
Step 3: Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook over medium heat until well browned, 4 - 6 minutes. Turn chops and cook 3 minutes longer; transfer chops to plate and pour off any oil in skillet.
Step 4: Return chops to skillet, browned side up, and add glaze mixture; cook until center of chops registers 140 degrees on instant-read thermometer, 5 to 6 minutes (depending on thickness).
Step 5: Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes. When chops have rested, add any accumulated juices to skillet and set over medium heat.
Step 6: Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes. DO NOT OVERCOOK.
Step 7: Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, and spread remaining glaze over chops. Serve immediately.