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1
In a large shallow dish, like a 9x13 pan, stir together milk and first amount of salt.
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2
Add pork chops (you could use bone-in chops, if you wish) and marinate (if you want to call it that; it's more of a milk brine methinks), covered and in fridge, for at least one hour (maximum 4 hours).
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3
Turn chops once, halfway through marinating/brining time.
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4
When ready to cook chops, preheat oven to 200F and have ready an ovenproof platter.
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5
In a shallow dish (like a pie plate), combine freshly made bread crumbs (grind bread in food processor to make crumbs; you'll need about 8 slices) with garlic powder, rosemary, thyme and remaining amount of salt.
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6
Remove chops from milk and let excess milk drip off, then dredge chops in bread crumbs, lightly patting crumbs onto both sides of chops so they adhere.
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7
Place breaded pork chops on a tray, keeping chops in one layer.
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8
In a large 12-inch skillet over high heat, place butter and oil.
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9
Saute chops, 2 1/2 to 3 minutes per side only.
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10
DO NOT OVERCOOK, do not crowd chops in skillet, and turn only once; chops should be golden brown and just cooked through.
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11
Place cooked chops on platter and keep warm in preheated oven.
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12
Cook remaining chops (you may have to do 3 batches, depending on the size of your pan and how many chops you do); add more oil and butter to pan if necessary (it likely will be).
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13
I recommend serving with applesauce.
