Preheat the oven to 350. Pound the chops out with a mallet. until they're between 1/4 and 1/2 inches thick (If you don't have a mallet, a rolling pin will work). Rub seasoning into the chops.

Get three shallow bowls and put flour in the first, eggs in the second, and bread crumbs in the third. Season the eggs if desired and break up the yolk.

Dip the chops in the flour to coat them. Make sure they are covered completely. Do the same with the eggs, and then the bread crumbs (you can do a second coat of eggs and breadcrumbs if you wish). Add more to the bowls as needed.

Put the chops on a plate, and place them in the fridge for at least 30 minutes so the breading holds better when you fry them.

Meanwhile, rinse the potatoes and cut them into one inch pieces (I leave the skin on).

Put the potatoes in a baking pan (8x10 should do). Pour the melted butter over the potatoes, add the seasoning and stir.

Bake the potatoes at 375° for about an hour, stiring them every 15 minutes, until tender. When the potatoes are almost done, heat some oil in a deep pan, take the chops out of the fridge, and fry them until deep brown and crispy.

Pair with a veggie. Serve and enjoy!