Beat eggs. In separate bowl, combine bread crumbs and almonds. Pound pork chops until 1/4 - 1/2 inch thick. Lightly dredge pork in flour. Dip in egg batter, and roll in bread crumb mixture to cover. Melt 3 tablespoons butter in large skillet and saute pork until golden brown on both sides. Remove from pan, place on platter and keep warm.

Sauce: Melt 2 tablespoons butter in skillet and saute onions until soft. Add chicken stock, strawberry preserves, sugar, gin and kirschwasser. Mix cornstarch and 3/4 cup water in cup and stir until cornstarch is dissolved. Add to sauce and stir until thickened. Sprinkle with cayenne to taste. Place sauce on warmed plates and lay pork on top. Garnish with lemon slices.