Breaded Pork Chops

• 4 pork chops, 1/2 inch thick,patted dry
• flour (for dredging)
• 2 large eggs
• 1 teaspoon kosher salt
• fresh ground black pepper
• 1 12 cups fresh sour dough breadcrumbs
• 14 teaspoon dried thyme
• 14 teaspoon dried marjoram
• 14 teaspoon dried basil
• extra virgin olive oil, for shallow frying
• 2 lemon wedges

1. Put the flour in a shallow bowl or lipped plate.
2. Break the eggs into another shallow bowl and whisk with the salt and pepper.
3. In a third shallow bowl mix the breadcrumbs with herbs.
4. Bread the chops.
5. 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.
6. Set on a piece of waxed paper or baking sheet.
7. Repeat with the remaining chops.
8. Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops, about 1/4 cup.
9. When the oil shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy.
10. Drain on paper towels and serve immediately with lemon wedges.
11. NOTE: To make sourdough bread crumbs, trim off and discard the crust of a fresh sourdough loaf (stale bread crumbs absorb more oil during frying), and pulse it in a food processor into crumbs.

pork chops, flour, eggs, kosher salt, fresh ground black pepper, breadcrumbs, thyme, marjoram, basil, extra virgin olive oil, lemon wedges

Taken from www.food.com/recipe/breaded-pork-chops-71475 (may not work)