For tips on pounding pork chops and steaks into thin cutlets, see here.

Pat dry:

If using loin chops, butterfly each one by slicing lengthwise through the fatty, curved side of the chop, holding the knife parallel to the work surface. Continue slicing through the chop, leaving ½ inch of the meat intact on the opposite side to form a hinge. Open each chop like a book and flatten it with your hand. Pound to an even thickness of about ¼ inch. If the pieces seem too large for the pan once they have been pounded, cut them in half.

Proceed to bread and fry as for Wienerschnitzel. Or, for Pork Milanese, proceed as for Pan-Fried Chicken Cutlets II.