The only time I pan fry pork is when I saute boneless pork loin chops that I've hammered flat and thin into cutlets. I basically use this as a substitute for veal cutlets, and make all the classic Italian veal cutlet recipes with it, e.g., Milanese, Parmigiana, Francese, Piccata, Marsala, etc.. You can hardly tell the difference.

For example, this is a "Veal" Francese recipe made with boneless pork loin chops as described above:

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