1/2 cup all-purpose flour Working with one pork chop at a time, trim fat and sinew off the chop, then make a cut lengthwise down the middle of one 1-inch-thick edge, about 3/4 of the way through the chop, without cutting it into 2 separate pieces, making a butterfly slice.Place pork chop between two 12-inch-square pieces of plastic wrap and gently pound pork to 1/4-inch thickness, using a meat pounder or the bottom of a heavy 8-inch skillet. Repeat with remaining cutlets.
With your left hand, scoop bread crumbs on top of pork, then gently press, turning pork to ensure a good layer of crumbs on both sides. Using your left hand, transfer cutlet to a clean parchment-lined baking sheet, then repeat with remaining cutlets. Be careful not to over-bread the cutlets.Heat oil in a 12-inch cast iron skillet over medium-high heat until shimmering and just shy of smoking.
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