Using a meat pounder, pound the pork loin all over and make a few slits on the pork. This is to tenderise the pork so that it doesn't turn out hard and chewy.

Rub the pork loin with salt and black pepper all over and set aside.

In the meantime, prepare the breadcrumbs by cooking it with oil in a shallow wok using low fire till slightly golden brown. Set aside.

Coat the pork loin with a layer of flour, dipped it in the beaten egg completely and coat it fully with the slightly brown bread crumbs.

Bake in a pre-heated oven over a baking sheet at 190 degrees for 20-25 minutes (it took approximately 23 minutes on my oven on a fan mode.) until cooked or when the pork meat has turned white.

Drizzle with some black pepper on the baked pork chop, slice and serve hot.