Father's Day Pork Chops

Ingredients

• 4  pork chops bone-in ( 2 pounds total)
• 2 large eggs beaten
• 0.5 cup flour all-purpose
• 1 tablespoon thyme sprigs fresh chopped
• 4 servings pepper black freshly ground
• 4 servings lemon zest 
• 6 tablespoons olive oil divided
• 1 tablespoon oregano fresh chopped
• 1.5 cups panko bread crumbs (Japanese breadcrumbs)
• 1 cup red wine vinegar 

Equipment

• frying pan

Directions

1. Arrange pork in a single layer in a large bakingdish and cover with vinegar.
2. Let sit1 hour at room temperature.
3. Set up your dredging stations: one smallbaking dish with flour; one with eggs; andone with panko, zest, thyme, and oregano
4. Heat a large cast-iron or heavy nonstickskillet over medium heat and add 3 tablespoons olive oil. Season each chop generously withsalt and pepper. Have the kids use a fork todredge each chop first in the flour, then inthe egg, then in the panko mixture; makesure they coat the sides as well as the topsand bottoms, as every inch of crust is crucial.Then have the kids hand them over toMom (or whoever is cooking) so she can putthem into the hot oil. Working in 2 batches,cook pork chops—wiping out skillet with apaper towel after the first batch and addingthe remaining 3 tablespoons oil—until crispy andcooked through, about 4 minutes per side.