Father's Day Pork Chops

• four bone-in pork chops (about 2 kilos total), pounded to half of” thickness
  
  
• 1 cup crimson wine vinegar
  
  
• half of cup all-reason flour
  
  
• 2 monumental eggs, beaten
  
  
• 1 half of cups panko (eastern breadcrumbs)
  
  
• Zest from half of a lemon
  
  
• 1 tablespoon chopped fresh thyme
  
  
• 1 tablespoon chopped fresh oregano
  
  
• 6 tablespoons olive oil, divided
  
  
• Kosher salt and freshly ground black pepper
  
  
• Ingredient info: panko is accessible in the asian foods portion of higher supermarkets and at asian markets.
  
  

Directions

[*]Build up pork in a single layer in a monumental baking dish and duvet with vinegar. Let sit 1 hour at room temperature.

[*]Build up your dredging stations: one little baking dish with flour; one with eggs; and one with panko, zest, thyme, and oregano

[*]Heat a monumental solid-iron or heavy nonstick skillet over medium warmth and add Three tablespoons olive oil. Season each reduce generously with salt and pepper. Be pleased the teens exercise a fork to dredge each reduce first in the flour, then in the egg, then in the panko mixture; create sure they coat the perimeters to boot to the tops and bottoms, as each coast of crust is very critical. Then have the teens hand them over to Mom (or whoever is cooking) so she will be able to put them into the fresh oil. Working in 2 batches, cook dinner pork chops-wiping out skillet with a paper towel after the critical batch and adding the final Three tablespoons oil-till crispy and cooked by, about four minutes per side.