Thin slices of pork loin or thin pork chops on the bone make tender, juicy breaded chops. Add other herbs or spices to the breadcrumbs for more flavor.
Pat dry:
      8 center-cut pork chops, cut 1/2-inch thick, or 1 pound boneless center-cut pork loin, cut into 1-inch-thick slices
Season with:
      Salt and ground black pepper to taste
Mix on a plate:
      3/4 cup fresh breadcrumbs
      1 teaspoon crushed fennel seeds, dried thyme, or dried oregano
Dredge the chops in:
      1/2 cup all-purpose flour
Shake off the excess and dip in:
      1 large egg, lightly beaten
Coat the chops with the seasoned crumbs and set aside on a plate. Heat in a large skillet over medium-high heat:
      1 tablespoon unsalted butter
      1 tablespoon olive oil or other vegetable oil
Cook as directed for Sautéed Thin Pork Chops or Medallions.
If desired, serve with:
      Beurre Noisette
      Lemon wedges