Ingredients

The following ingredients have 4 Servings
  • 1 cup all-purpose flour
  • 3 eggs
  • 1 cup breadcrumbs
  • 1 ½ teaspoons onion granules
  • 1 ½ teaspoons garlic granules
  • 1 ½ teaspoons dry oregano
  • 1 ½ teaspoons dry thyme
  • ½ cup finely grated parmesan cheese
  • ½ teaspoon black pepper
  • 2 teaspoons sea salt
  • 4 10-12 ounce bone-in pork chops, gently pounded with mallet
  • 1 cup cooking oil
  • sea salt and pepper to taste

Instruction

  • Add the flour to a bowl or pie tin and season to taste with salt and pepper and mix until completely combined. Set aside.
  • In a separate bowl or pie tin whisk the eggs until completely whisked and smooth. Set aside.
  • In another separate bowl or pie tin mix together the breadcrumbs, onion granules, garlic granules, oregano, thyme, parmesan cheese, pepper, and 2 teaspoons of sea salt until completely combined.
  • Place one pork chop at a time into the pan with the flour and dredge until coated on all sides. Pat off any excess.
  • Next, add the pork chops to the pan with the whisked eggs and completely coat.
  • Transfer the pork chop to the pan with seasoned breadcrumbs and dredge to completely coat on each side. Pat the breadcrumbs into the pork on all sides.
  • Place on a cookie sheet tray lined with parchment paper and repeat until all of the pork-chops have been breaded.
  • Add the breaded pork chops to a large frying pan of oil on medium to medium-high heat or at 325° F.
  • Cook the pork chops for 6-8 minutes per side or until golden brown and are at 140°f to 145°F internally.
  • Remove the pork chops and drain on a paper towels or a cookie sheet tray with a rack. Repeat the process until all of the steak has been cooked.
  • Garnish with optional lemon wedges and chopped parsley and thyme.