Directions

1. Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally, almost in half, stopping about an inch from the other side. Lay the chop out flat and place between 2 pieces of plastic wrap. Using a mallet or heavy skillet, pound the chop until it is about 1/4 inch thick.
2. Whisk the eggs, buttermilk, garlic, cayenne, and 1 tsp. each of salt and pepper in a shallow bowl. Add the pork, cover and refrigerate for at least 4 hours or overnight.
3. Pulse the crackers into coarse crumbs in a food processor and transfer them to a shallow dish. Put flour in another shallow dish.