Pat the Pork Loin Chops dry and season both sides with a pinch of Fine Salt and freshly ground Black Pepper. If the chops are thick, gently pound them to about 1/2 inch thickness between plastic wrap for even cooking.
Set up a breading station: one shallow dish with All-Purpose Flour, one bowl with beaten Eggs lightly seasoned with a little Fine Salt, and a third dish with Fine Dry Breadcrumbs.
Dredge each chop first in the flour, shaking off excess, then dip into the beaten eggs, and finally press into the breadcrumbs until evenly coated. Let the breaded chops rest on a rack for 5–10 minutes to help the coating adhere.
In a large skillet, heat about 2–3 tablespoons of Lard over medium–medium-high heat until shimmering. Add the breaded chops and fry for 3–5 minutes per side, adjusting the time for thickness, until golden brown and cooked through (internal temp ~145°F/63°C). Work in batches to avoid crowding and add more lard as needed.
Transfer the cooked kotlets to a paper-towel–lined plate and let rest for a few minutes so the juices redistribute and the crust stays crisp.
Meanwhile, rinse the Waxy Potatoes and place them in a pot of cold water. Add a generous pinch of Salt, bring to a boil, and simmer until tender when pierced with a fork, about 15–25 minutes depending on size.
Drain the potatoes and return them to the hot pot. Add the Unsalted Butter and toss until melted and the potatoes are glossy. Finish with chopped Fresh Dill and additional Salt to taste.
Serve the kotlet schabowy hot alongside the buttery dill potatoes. Optionally garnish with a lemon wedge or a sprinkle of extra dill for brightness.
