Directions

1. Place each pork chop between two sheets of plastic wrap and pound with a meat mallet until about ¼ inch thick. Season both sides with ½ teaspoon salt and ¼ teaspoon black pepper.
2. In one shallow dish: mix flour, garlic powder, onion powder, and remaining salt and pepper.
3. In another: whisk eggs and milk together.
4. In a third: add panko breadcrumbs.
5. Dredge each pork chop in the flour mixture, shaking off the excess. Dip into the egg mixture, then press into the panko breadcrumbs until fully coated. Repeat for all pork chops.
6. Place the breaded chops on a tray and refrigerate, uncovered, for 5–10 minutes. This helps the coating stick and stay crispy during frying.
7. Heat 3 tablespoons oil and 1 tablespoon butter in a skillet over medium-high heat. Add 2 pork chops and cook 2–3 minutes per side, or until golden and the internal temperature reaches 145°F (63°C).
8. Remove and repeat with remaining oil, butter, and pork chops.
9. Sprinkle with fresh thyme and serve immediately with lemon wedges for a bright, zesty finish.