This recipe features a delicate lightly seasoned coating, and comes from Alex’s mother-in-law, Mary Buzek.
Wipe off chops with a damp cloth, making sure no bone dust remains from butchering. Heat oil in a large cast-iron skillet. Beat eggs and add milk. Combine spices with mortar and pestle to ensure a thorough blend; add to cracker crumbs and mix thoroughly. Dip chops into milk-and-egg mix, then into crumb-spice mixture. Fry chops over medium heat until coating is medium brown; they will be cooked but still moist inside.