My dad grew up in central Illinois (farm country). The little taverns used to make something called a tenderloin sandwich. I've also heard them called "flatties". It was a cut of pork tenderloin pounded out, then floured, and fried. I suspect that is what you are thinking of.
These are bone-in porkchops. It is the pork equivalent to a porterhouse beef steak. Fried in oil about 375 degrees for five minutes.
We do porkchops about once a month, but we do fry our dinner once - twice a week. It may be chicken wings, fried chicken, cubed beef/venison steak, pork chops, etc - or just some french fries which you can't get with one of those counter-top fryers.
DaveOmak mentioned gravy. We even switch that up and I believe gravy could be its' own food group. Country white gravy with cubed steak, brown gravy with porkchops, poultry gravy with chicken.
I love good food and the way it makes people feel!