To hear LeNell Camacho Santa Ana tell it, I was a regular customer at her pioneering Red Hook, Brooklyn bottle shop from pretty much the get-go in 2003, and seeing as I dorked out every time I came in, she offered me a job to which I replied, "You can't afford me."

1/2 pound (2 sticks) unsalted butter, cut into chunks.5 tablespoons sugar.

1/2 cup plus 2 tablespoons sifted cake flour.Preheat the oven to 350° F. Grease twelve 4-ounce ramekins or aluminum foil molds with the softened butter.Dust with cocoa powder and tap out excess..

Melt the chocolate and butter in the top of a double boiler, or a heatproof bowl, set over barely simmering water, stirring occasionally until smooth.In a large bowl, whisk together the eggs, egg yolks and sugar until well mixed.

Whisk in the melted chocolate and butter.

Sift the cake flour over the top and fold it in.. Divide the batter among the ramekins, filling them no more than three quarters full.Beat eggs with a pinch of salt in a shallow bowl.

Spread potato flakes in a separate shallow bowl.Season pork chops to taste with salt and pepper.

Dip pork chops in egg, letting excess drip back into the bowl.Dredge pork chops in potato flakes, pressing to help flakes adhere.. Heat butter and oil in a large skillet over medium-high until butter melts.