Prep Time: 45 minutes
4 large pork chops, 3/4 inch thick and bone in
2 large eggs
1 cup flour, for dredging
1 cup panko bread crumbs
1 cup oil, for frying
salt and freshly ground black pepper
1. Season pork chops aggressively with salt and fresh ground black pepper.
2. Set up breading station with flour in first large bowl. Place eggs in a medium bowl next to flour and whip with a fork for 30 seconds. Place bread crumbs in a large, flat bowl big enough to fit one chop.
3. Alternating hands, dip each chop in flour and shake of any excess. (This is important.) Dip in egg to completely cover and lift to drain slightly. Then place in bread crumbs and toss a sufficient amount of bread crumbs on top of chop to completely cover. Then firmly press down on chop to set the coating. Turn the chop over and repeat. Gently shake off excess crumbs and place on a plate while finishing the rest of the chops.
4. Preheat oil in a large frying pan on medium high heat. Place chops in oil and fry until nicely browned on both sides. Remove chops onto a paper towel-lined plate and sprinkle with salt and fresh ground black pepper. Move chops to a baking pan with a baking rack or grate on top of the pan. Spray the grate with non-stick spray. Place the chops on top of the grate and place in a 320 degree oven for 30 minutes. Let rest 5 minutes before serving.