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1
Place the pork chops between two pieces of plastic and flatten with a mallet or the bottom of a heavy skillet until the chops are of uniform thickness, about 1/4 inch.
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2
Season both sides with salt and pepper to taste.
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3
Place the flour on a plate and season with salt and pepper to taste.
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4
Combine the eggs and buttermilk in a separate shallow bowl and stir to combine.
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5
Combine the bread crumbs, Parmesan cheese, and thyme in a shallow bowl and stir to mix.
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6
Dust each chop with the flour on both sides, shaking off any excess, then dip it in the egg mixture and press into the bread crumb mixture to coat evenly on both sides.
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7
Heat the canola oil in a large skillet over medium-high heat until sizzling hot (see Know-how, page 100).
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8
Add the pork chops, cooking in batches and adding more oil if needed, and saute about 3 minutes per side, until golden brown and crispy.
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9
Transfer to a platter and serve immediately.
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10
These crispy chops are at their best with Summer Succotash (page 232), Cucumber and Heirloom Tomato Salad (page 269), Baked Rosemary Sweet Potato Halves (page 240), or a vinegary heap of Roxys Grated Coleslaw (page 260) and a full-bodied amber ale for sipping.
