Season pork chops with salt and pepper and brown in a pan on both sides. Add 2 tablespoons of lemon juice for flavor. Add enough water to reach 1/2 way up the side of the pork chops. Cover and let simmer until pork chops are no longer pink inside.

Remove from pan and set aside while preparing the sauce. Add butter and garlic to pan and simmer for 1 minute. Stir in sherry, and lemon juice and deglaze pan over high heat. Add capers and cooked pork chops and stir to coat chops. Garnish with chopped parsley and serve hot with a side of vegetables.

Place oven rack in middle of oven and heat to 425 degrees. Dissolve 1/4 cup salt in 1 quart water in container with cover. Submerge chops, cover and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.

Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour to mixed eggs and whisk until almost smooth, with pea-sized lumps remaining.

Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Place each pork chop in flour and shake off excess.

Using tongs, coat each chop with egg mixture, allowing the excess to drip off. Coat all sides of chops with croutons, pressing gently so that a thick layer of croutons stick to chop. Transfer breaded chops to wire rack.

Bake until thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes.

Let rest on rack 5 minutes before serving with lemon wedges.

In a shallow bowl, beat the egg, mustard and garlic. Place bread crumbs in another shallow bowl. Dip pork chops in egg mixture, then coat with crumbs.

In a large skillet, brown chops on both sides in oil. Cook, uncovered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160 degrees.