2 tablespoons chopped fresh cilantro or chives
Using a meat pounder (or the side of a hammer), pound each of the pork steaks or chops so they are about 5 1/2 by 4 1/2 inches and 3/8-inch thick. Sprinkle the pork with the salt and pepper, then dip each piece into the beaten egg and coat well with the rice cake crumbs or bread crumbs. (The meat can be prepared to this point a few hours ahead and refrigerated.)
At cooking time, heat the oil and butter in one very large or two medium skillets, preferably nonstick. Add the coated pork and sauté for about 1 1/2 minutes on each side, or until cooked through and browned on the outside. Transfer to a serving platter.
If using two skillets, combine the drippings in one skillet. Add the vinegar to the pan and cook for 30 to 45 seconds, until most of the liquid has evaporated. Add the chicken stock and Bloody Mary mix and cook for about 1 minute, until slightly thickened.
Pour the sauce over and around the steaks or chops and serve with the cilantro or chives sprinkled on top.
Reprinted with permission from Jacques Pépin Heart & Soul in the Kitchen by Jacques Pépin, copyright (c) 2015. Published by Rux Martin/Houghton Mifflin Harcourt.