Ingredients

• 4 , 5 ounce
• 1 teaspoon table salt , divided
• 0.5 teaspoons black pepper , divided
• 0.25 cups all-purpose flour
• 0.5 teaspoons garlic powder
• 0.5 teaspoons onion powder
• 2 large eggs
• 0.25 cups whole milk
• 1.5 cups panko breadcrumbs
• 6 tablespoons canola oil , divided
• 2 tablespoons unsalted butter , divided
• chopped fresh thyme for garnish
• lemon wedges for serving

Instructions

1. 1 Place 1 pork chop between 2 sheets of plastic wrap on a clean work surface or cutting board. Pound pork chop using a meat mallet until 1/4-inch thick. Transfer to a clean plate. Repeat with remaining pork chops. Evenly sprinkle pork chops with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper.
2. 2 Mix together flour, garlic powder, onion powder, 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in a shallow dish. Place eggs and milk in a separate shallow dish and whisk to combine. Place breadcrumbs in a separate shallow dish. Dip a pork chop in flour, dusting off excess flour; dip in egg mixture, allowing excess to drip off. Place into breadcrumbs; flip and press pork into breadcrumbs until well covered. Repeat with remaining pork chops.
3. 3 Place prepared pork chops on a plate or sheet tray and transfer to the refrigerator, uncovered, for 5 to 10 minutes.
4. 4 Heat 3 tablespoons of the oil and 1 tablespoon of the butter in a large skillet over medium-high. Add 2 pork chops and cook, flipping once, until golden brown on each side and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Adjust heat to prevent burning.
5. 5 Transfer to a clean plate or sheet tray. Pour off and discard oil from pan; wipe skillet clean and place back on stovetop over medium-high. Add remaining 3 tablespoons oil and 1 tablespoon butter and repeat with remaining 2 pork chops. Sprinkle cooked pork chops with remaining 1/4 teaspoon salt and thyme.
6. 6 Serve chops with lemon wedges.

Nutrition per serving