PORK CHOPS (Breaded)

I developed this recipe, which makes the most delicious pan-fried, breaded pork chops. I used to use bread crumbs, but the crushed corn flakes are so much better.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 4  pork chops (1/2" thick)
•  flour (for dredging)
• 2  large eggs (slightly beaten)
• 1  teaspoon kosher salt
•  ground black pepper
• 1 1⁄2 cups  crushed  corn flakes
• 1⁄4 teaspoon dried tarragon
• 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon dried marjoram
• 1⁄4 teaspoon dried basil
•  extra virgin olive oil

Directions

1. Pat the chops dry with paper towel.
2. Place the flour in a shallow bowl.
3. Place beaten eggs into a second bowl& season with salt and pepper.
4. Place the crushed corn flakes into a third bowl seasoned with the tarragon, thyme, marjoram and basil.
5. The crushed corn flakes can be found in the supermarket next to the Shake-n-bake.
6. Dredge a chop in the flour and shake off the excess.
7. Then dip it into the eggs and then into the corn flakes.
8. Then place it onto either waxed paper or a baking sheet.
9. Repeat with all of the remaining chops.
10. Heat a large skillet over medium-high heat with enough olive oil to come halfway up the sides of the chops.
11. When the oil is hot enough and shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy.
12. Drain on paper towels and serve immediately.