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1
Spread Parmesan cheese in a shallow dish.
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2
Beat eggs with 1 tablespoon vegetable oil in another shallow dish.
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3
Spread bread crumbs in a third shallow dish.
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4
Pat the pork chops dry with paper towels.
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5
Combine salt, pepper, sage, and thyme, and sprinkle generously over both sides of chops, pressing seasonings into meat with your fingers.
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6
Bread pork chops one at a time.
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7
Dredge seasoned chops in Parmesan cheese, coating both sides completely, patting to adhere.
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8
Then, using tongs, carefully dip both sides of chops in egg mixture, letting excess drip back into dish to ensure thin coating.
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9
Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating.
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10
Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes.
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11
(The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.
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12
).
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13
Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup.
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14
To flavor oil; stir in garlic, and cook until lightly browned.
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15
Remove garlic from skillet and discard or reserve for other uses.
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16
Increase heat to medium.
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17
When oil shimmers, add chops and fry 4 to 5 minutes on each side, until golden brown and crispy, or to an internal temperature between 150 and 160 degrees F.
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18
Drain on rack set over baking sheet, then transfer to a warm serving platter.
