Mix the grated onion, finely chopped parsley, dried rosemary and egg in a wide, shallow dish. Beat well with a 'fork and season generously with salt and freshly ground black pepper. Put the breadcrumbs in another wide dish.

Trim the excess fat from the pork chops. Chop the fat and reserve it. Coat each chop first with the egg mixture, allowing the excess to drain back into the dish, and then in breadcrumbs, patting the coating on firmly. Put them on a plate and chill for at least 30 minutes to set the coating and allow the flavours to permeate the meat.

When you are ready to cook, fry the chopped fat trimmings in a heavy frying-pan with the butter and olive oil until they shrivel up and turn crisp. Remove the fat pieces with a slotted spoon and discard them. There should be a generous layer of melted fat in the pan.

Lay the pork chops in the hot fat, 2 at a time if necessary. The fat should be hot enough to foam when the chops come in contact with it. Fry over a high heat for 2 minutes on each side, reduce the heat to medium and cook for a further 5 - 6 minutes in each side, until the chops are cooked through and crisp and golden on the outside. when the chops are cooked, the meat in contact with the bone should be quite beige, without a trace of pink. Remove the chops from the pan and drain on absorbent paper. Transfer to a heated dish and serve.