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1
Place the flour in a wide, shallow bowl.
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2
Place the eggs in another wide, shallow bowl.
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3
Mix the bread crumbs, Parmesan cheese, basil, and thyme in a third wide, shallow bowl.
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4
Using a meat mallet, pound the pork chops on the work surface until they are 1/4 inch thick.
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5
Sprinkle the pork chops with 1 teaspoon each of salt and pepper.
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6
Working with one pork chop at a time, dredge the chops in the flour to coat lightly, then dip the chops into the beaten eggs, allowing the excess egg to drip off.
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7
Finally, coat the pork chops with the breadcrumb mixture, pressing gently to adhere.
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8
Set the pork chops in a single layer on a baking sheet.
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9
(The pork chops can be prepared up to this point 4 hours ahead.
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10
Cover and refrigerate.)
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11
Preheat the oven to 150 degrees F. Line a baking sheet with a rack.
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12
In a large, heavy saute pan with high sides, melt the butter in the oil over medium heat until hot.
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13
Carefully place 2 pork chops in the oil mixture and cook until light golden brown, about 3 minutes per side.
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14
Transfer the chops to the baking sheet and sprinkle with more salt to taste.
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15
Keep the cooked chops warm in the oven.
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16
Repeat with the remaining 2 chops.
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17
Place 1 pork chop on each of 4 dinner plates, and serve immediately with the lemon wedges.
