Potato-Crusted Pork Chops

This meal was all my hubby, so I don't have a whole lot of input :) He said the recipe was pretty involved prep-wise, but the chops turned out great. Very flavorful and moist, they almost tasted like the famous Indiana pork tenderloin.

Potato-Crusted Pork Chops

Adapted from Rachael Ray Mag

3 eggs
1/4 cup flour
Salt and pepper
2 pounds baking potatoes
1 pound boneless pork loin, sliced into 4 cutlets pounded 1/4-inch thick
1/2 cup vegetable oil

In a shallow bowl, beat the eggs with a fork. In a second bowl, mix the flour with 1/4 tsp. each salt and pepper. Using a box grater or a food processor with a shredding disk, shred the potatoes. working in four batches, wrap the potatoes in a clean kitchen towel and squeeze out as much moisture as possible; transfer to a large bowl. Season with 1 tsp. salt and 1/4 tsp. pepper.
 
Working with one cutlet at a time, dredge in the flour, shake off excess, dip in the egg, then press the shredded potato onto both sides of the cutlet to coat. Repeat with remaining cutlets.
 
In a large, heavy skillet, heat the oil over medium-high. Fry 2 cutlets, turning once, until the potatoes are crispy and brown, about 8 minutes. Drain the cutlets on paper towels and tent with foil to keep warm. Repeat with the remaining 2 cutlets.