Ingredients

• Four 1/2-inch-thick, bone-in, pork chops (about 1-1/2 pounds), patted dry
• Flour for dredging
• 2 large eggs
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1 1/2 cups fresh sourdough bread crumbs
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• Extra-virgin olive oil for shallow frying
• 2 lemon wedges

Instructions

1. Put the flour in a shallow bowl or lipped plate. Break the eggs into another shallow bowl and whisk with the salt and pepper. In a third shallow bowl mix the breadcrumbs with herbs.
2. Bread the chops. Dredge a chop in the flour, shaking off the excess, then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining 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 3 to 4 minutes on each side, until golden brown and crispy. Drain on paper towels and serve immediately with lemon wedges.