Place each chop in a plastic bag (or wrap) and pound them with a meat tenderizer until they are significantly thinner (under 0.5cm).
Mix the flaxseed and the sesame with 1/2 tsp salt and 1/2 tsp pepper and spread the mix onto a large dish.
Whisk the egg and milk in a large soup cup or a small mixing bowl and add remaining salt and pepper.
Soak each chop in the egg and milk mixture, then dredge them in the flaxseed and sesame mix, making sure they get an even coating.
Line a plate with baking paper and lay the coated pork chops to refrigerate for 10 minutes.
In the meantime, heat the oil and the butter in a non-stick pan, over medium-high heat. Carefully lay the chops into the pan and fry until golden brown and crispy, about 3-4 minutes per side.
Drain the chops onto paper towels and transfer to serving plates while still hot. Serve with lemon slices, lettuce, or assorted green salad.