Preheat oven to 250˚F.
Pound out pork loin chops between plastic to 1/8-inch thick. Season the chops liberally with salt and pepper.
Place a cooling rack over a baking sheet and place in oven. Arrange 3 shallow dishes. Place about a cup of flour on first plate to dredge the chops. Beat eggs with a splash of water in second dish.
Chop the greens off the top of the celery and add them to food processor with breadcrumbs, half the parsley, and cheese and pulse chop to combine. Pour the breadcrumb mixture into the third dish.
Chop the celery and combine with diced cucumbers, chopped tomatoes, red onion, parsley, juice of 1/2 lemon, about 1 tablespoon EVOO and salt and pepper to taste. Cut remaining lemon into wedges.