May 14, 2004 recipe from Chef Chris Manning:

Pennsylvania Pan Fried Pork with Onion, Cranberry Sauce

Pork Chops
4-6 oz. boneless pork chops pounded to a half inch thickness
1/4 cup all purpose flour
1 egg
1/4 cup buttermilk
2 cups fine biscuit crumbs
2 Tbsp olive oil
2 Tbsp butter

Sauce
1 Tbsp butter
2 cups Spanish onion-coarse dice
1 cup sliced leeks (white end only)
1 cup dried cranberries
1 cup diced fresh pears
1/2 cup pork or chicken stock
1/4 cup maple syrup
1 Tbsp apple cider vinegar
1 scallion minced for garnish

Cooking instructions
Dredge the pork chops in the flour and coat well. Mix the egg and buttermilk together and dredge the pork chops in the mixture coating well.

Place six biscuits in s food processor and chop until fine a meal is achieved
Dredge the chops in the crumbs and sauté for 3-4 minutes in the oil and better.
In a 2-quart sauce pan melt the butter and add the onions and leeks, sauté until leeks begin to wilt.
Add the remaining ingredients and bring to a boil.
Serve the chops on top of egg noodles and ladle the sauce over the top.
Garnish with minced scallions or chopped parsley.