Breaded Pork Chops

1. 1

   Put the flour in a shallow bowl or lipped plate.

2. 2

   Break the eggs into another shallow bowl and whisk with the salt and pepper.

3. 3

   In a third shallow bowl mix the breadcrumbs with herbs.

4. 4

   Bread the chops.

5. 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. 6

   Set on a piece of waxed paper or baking sheet.

7. 7

   Repeat with the remaining chops.

8. 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. 9

   When the oil shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy.

10. 10

    Drain on paper towels and serve immediately with lemon wedges.

11. 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.

* Per serving · 4 servings · Values may vary.