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Tenderize the boneless pork chops with a meat mallet and season well with maggi, salt, and pepper.
Prepare three bowls: one with flour, one with beaten egg, and one with fine bread crumbs.
Dredge the chops in flour, then dip in the egg, and finish in the bread crumbs.
Melt margarine in a frying pan over medium heat. Cook the chops through, adding more margarine when turning them over.
Serve with gravy.