Servings: 4

1/3 cup all-purpose flour, for dredging ⅓ cup all-purpose flour, for dredging
2 large eggs, beaten to blend with 1 Tbsp. water 2 large eggs, beaten to blend with 1 Tbsp. water
1 1/4 cups plain dried bread crumbs 1 ¼ cups plain dried bread crumbs
2/3 cup grated Parmesan cheese ⅔ cup grated Parmesan cheese
2 teaspoons dried basil 2 teaspoons dried basil
1 teaspoon dried thyme 1 teaspoon dried thyme
4 8-oz. center-cut pork loin chops (each 1" thick) 4 8-oz. center-cut pork loin chops (each 1" thick)
1 teaspoon salt, plus more to taste 1 teaspoon salt, plus more to taste
2 Tablespoons butter 2 Tablespoons butter
1/3 cup olive or avocado oil (for pan frying) ⅓ cup olive or avocado oil (for pan frying)
1 lemon, cut into wedges 1 lemon, cut into wedges

Place flour in wide, shallow bowl. Place the eggs in another wide, shallow bowl. Mix the Parmesan, bread crumbs, thyme and basil in a third wide, shallow bowl.
Using a meat mallet, pound the pork chops on the work surface until they are ¼" thick.
Sprinkle chops with salt and pepper.
Working with one pork chop at at time, dredge the chops in the flour to coat lightly, then dip chops in beaten eggs, then breadcrumb mixture. Set pork chops in a single layer on a baking sheet.
Preheat oven to 150 degrees. Line a baking sheet with a rack.
In a large, heavy saute pan with high sides, melt the butter in the oil over medium heat until hot.
Carefully place 2 pork chops in the oil mixture and cook until light golden brown, about 3 minutes per side.
Transfer the chops to the baking sheet and sprinkle with more salt to taste. Keep cooked chops warm in oven. Repeat with remaining 2 chops.
Serve with lemon wedges.