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4 boneless pork chops

1 cup all-purpose flour

3 eggs, lightly beaten

½ cup skim milk

4 cups plain bread crumbs

⅛ cup vegetable oil

Lemon wedges

½ tsp. The Spice Hunter Whole Thyme Leaves, plus more for garnishing

Salt and The Spice Hunter Black Pepper to taste

Pound pork chops out with a meat tenderizer until they’re ¼ inch thick. Dredge pork chops in flour. Beat eggs and milk and a dash of salt and pepper in a bowl and dredge pork chops in mixture. Finally, mix the breadcrumbs and thyme and evenly cover the pork chops. Refrigerate pork chops for 10 minutes. Over medium-high heat, heat oil in a skillet. Place the pork chops in the skillet and cook until golden brown (about 8 minutes, turning halfway through). Drain on paper towels, and season with salt and pepper. Garnish with lemon wedges and thyme. Serves 4.