My mom used to make us pork chops growing up and I always loved them. She seasoned them with Lawry’s salt, dredged them in flour and then fried them until they were golden. She often served them with fried onions and always with steamed rice. I also love the way the Japanese make pork tonkatsu. At Delica in the Ferry Building, they take pork tonkatsu to another level by using pork loin. Next time you want a simple meal, try this: Slice, salt and pound a circle of pork loin. Dredge in flour, then dip in egg and cover in panko (Japanese bread crumbs). Fry until golden on both sides. Drizzle with tonkatsu (Japanese BBQ sauce). Serve with steamed rice. We ate it with Chinese mustard greens this week but any vegetable goes great with fried pork loin.