Dip the chops in the beaten eggs and then in the bread crumbs.
Saute in heated oil on both sides until browned.
To prepare the sauce, heat the butter in a pan and saute the flour in it for a few seconds.
Gradually blend in the milk, stirring constantly, until thickened to the consistency of mayonnaise.
Sprinkle the chops with some salt, black pepper and oregano.
Place them on a greased baking pan.
Place one tablespoon of the white sauce over each chop.
Chill the chops for about one hour in the refrigerator.
Dab each chop with some catsup (for color) and bake at 350 degrees for about thirty minutes or until nicely browned and cooked through.
Serve with pilaf.