Make bread crumbs (or use good quality store bought crumbs)
Cut stale peasant bread or baguette into large cubes. Toast in 375 F oven until bread is light brown and dry, approximately 45 minutes. Cool, place in a ziplock bag and crush with the back of a skillet. Coarse, uneven crumbs are preferred. The crumbs should be similar to regular crumbs, just a mix of slightly different sizes.
Prepare egg wash
Combine eggs, tomato, garlic, half cup cold water in a blender. Season with a little salt and pepper and process for 15 seconds.
Pre-heat oven to 350 F. Place a chop in a 2-quart ziplock bag. With a meat hammer or the back of a heavy skillet, pound to a thickness of approximately 1/4 inch. Pound only the meat, not the bone. If you pound too hard, you may tear the meat. Repeat with remaining chops. Season each chop with salt and pepper.
Bread Pork Chops
In three dishes or deep plates large enough to hold a chop, place the rice flour in one, the egg mix in the next and the coarse crumbs in the third. Bread one chop at a time. First coat with flour, shake off excess. Next, dip chop into the egg, just to coat. Finally, place the chop in the bread crumbs pressing the crumbs onto both side of the chop. It should be well coated. Repeat with other three chops.
Cook Pork Chops
In a skillet large enough to hold two chops, heat olive oil almost to smoking. Place chops in pan and turn heat down slightly. Cook two minutes or until golden brown. Flip and cook second side until golden brown. Place browned chops on a baking sheet. Repeat with second chops. Place all four in oven for five minutes.
Squeeze with a little lemon and serve. Great with salsa verde or nice cherry tomatoes tossed with oil and balsamic and a simple seasonal salad.