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runolfr_ulfsson
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Trim off fat of your pork chops. If your chops are thick, slice them into ½ inch cuts. Then line a cutting board with plastic/cling wrap, place your cutlet on it, and cover it with a second layer of wrap. Pound the meat with the FLAT SIDE of your meat tenderizer fairly thin, between ¼ to ⅛ inch.
Sprinkle each cutlet with salt and pepper and set aside. Line a large baking sheet with parchment paper and preheat oven to 375 °F.
In a large, shallow bowl or plate, combine grated parmesan, almond flour, and oregano. Set aside.
In another bowl, whisk together egg, heavy cream, and some salt.
Take one prepared cutlet and dip each side into the egg wash, letting excess egg drip back into the bowl. Next, press the cutlet into the parmesan breading. I use my fingers to really press in each side of the cutlet for the parmesan to stick. Place on lined baking sheet and repeat with remaining chops.
Bake for 20-25 minutes until crust looks crispy and golden brown. Serve with wedge of lemon, mustard, or (herb) butter.