Prep the ingredients per the instructions above.

Prep the potatoes: Place the potatoes into a large bowl and cover completely with cold water for 20 minutes (see note). Drain well and pat dry with a towel.

Season the pork on both sides with salt and pepper. Place a piece of plastic wrap over the chops and using a mallet gently pound to about a 1/4 inch thickness.

Coat the pork with the flour, then dip in egg, and coat well with the breadcrumbs using your hands to pack them on tight. Set aside. (for extra crispy dip back into the egg then into the breadcrumbs again).

Blanch the fries:

If using oil: heat the oil to 300°F (150°C) in a dutch oven or deep fryer. Fry fries in small batches until softened, about 6 to 10 minutes.

If using the oven: Heat the oven to 350°F (176°C). Place the fries on a parchment-lined baking sheet. Cook in the oven until tender, about 15 to 20 minutes.

Set fries aside to cool. Heat the oil to 375°F (191°C).

Heat a large sauté pan over medium heat. Once hot, add the avocado oil and fry the pork on both sides to golden brown to an internal temperature of 155°F (68°C) using a thermometer. Then place on paper towels to drain excess grease and season with a pinch of salt.

Cook the potatoes: Fry them in the oil and cook until crispy and golden brown (cook in batches as needed; overcrowding will result in limp fries). Remove to a large paper towel-lined bowl and season with salt immediately to taste.

Serve the pork with lemon. Garnish with parsley. Serve with french fries and a light German beer of your choice.