Instructions

1. Season both sides of the pork chops generously with salt and pepper.

2. Fill the bottom of a pie plate with milk. Add an egg and whisk it until smooth.

3. Fill a second pie plate with a thick layer of bread crumbs or flour. Add seasonings to taste. Use a packaged blend or create your own. Lemon pepper, sage, rosemary and oregano work well together as do chili powder, coriander, garlic powder and thyme or curry powder, cumin and turmeric. Stir the seasonings into the breading with your fingers or a fork.

4. Dip a pork chop into the milk and egg mixture. Hold it above the pie plate for a second or two so the excess liquid drains off.

5. Put the pork chop in the breading and press down lightly. Turn it over and press down again, patting the top lightly to help the breading adhere. Dip the pork chop back into the liquid and breading a second time for a thicker coating, and put it aside on a wire rack or platter. Repeat with the remaining pork chops.

6. Pour enough extra virgin olive oil into a heavy skillet to generously coat the bottom. Heat the oil over medium-high heat until you can see a slight shimmer across the top.

7. Slide the pork chops into the hot oil, being careful not to crowd the pan. Cook the pork chops without moving them for three to five minutes, depending on the thickness of the chops.

8. Turn the chops with tongs to avoid puncturing them and cook them for another five to seven minutes or until an instant-read thermometer registers at least 135 degrees Fahrenheit. Let the pork chops rest for 5 to 10 minutes, or until they reach their safe internal temperature of 145 F.