Carve pork rack up in portions, slightly chop the flesh. Remove the pellicle from bones, salt and pepper the pork chops, moisten in the beaten egg mixed with some water, and crumb.
Preheat fat in a frying pan to 340oF (170oC) and fry the pork chops until crusty, put in the oven and bring to readiness.
Put the pork chop on a plate, dress with melted butter and garnish with boiled or fried vegetables
