Preheat the oven to 400 degrees F.
Pat the pork chops
dry with paper towels. Season both sides generously with salt and pepper. Beat the eggs
in a shallow bowl until foamy. Spread the flour and bread crumbs out in 2 separate shallow bowls. Dredge
a chop in the flour to coat all sides. Tap off any excess flour. Coat the chop with egg and let it drain
for a second or so over the bowl. Lay it in the bread crumbs
and turn a couple of times, patting the crumbs onto the chop to adhere. Set the chop on a baking sheet and repeat with the remaining chops.
Pour 1/2-inch of canola oil
into a large, wide skillet. Heat over medium heat until the tip of the handle of a wooden spoon gives off a lively sizzle (about 375 degrees F). Add half the pork chops to the oil and cook, turning once, until golden brown on both sides, about 4 minutes. Transfer to an 11 by 15-inch baking dish or any baking dish
that holds all the chops snugly, overlapping them along 1 side of the pan. Repeat with the remaining chops.
Spoon as much of the onions
and peppers from the vinegar as you like (about 1/2 cup works for me) over the chops. Drizzle
vinegar over the chops and bake until no trace of pink remains near the bone, about 25 minutes. Serve right away.
Spicy Pineapple Vinegar - Vinagre: