Crispy breaded Pork Chops

Crispy breaded pork chops.

 1/3 cup all-purpose flour, for dredging

2 large eggs

Kosher salt and freshly ground black pepper

1 1/2 cups fresh breadcrumbs

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 tsp garlic powder

Four bone-in pork chops, about 1/2-inch thick and patted dry (about 11/2 pounds total)

Extra-virgin olive oil, for shallow frying

Directions

• Put the flour in a shallow dish. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl.
• Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork chops.
• Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry, until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly.