A delightful twist on classic pork chops, featuring a flavorful herb crust and a juicy interior.
Combine the milk and salt in a large shallow dish.
Using a shallow dish ensures the pork chops are evenly coated in the marinade.
Add the pork chops to the dish, ensuring they are submerged in the milk mixture. Cover and refrigerate for 1 to 4 hours.
Marinating for at least an hour allows the flavors to penetrate the meat.
Preheat the oven to 200°F and prepare an ovenproof platter.
Preheating the oven ensures a warm place to keep the cooked chops.
In a pie plate, mix the bread crumbs, garlic powder, rosemary, thyme, and a pinch of salt.
Mixing the ingredients thoroughly ensures an even coating on the pork chops.
Remove the pork chops from the marinade, letting excess milk drip off, and coat them in the bread crumb mixture.
Press the bread crumbs gently onto the pork chops to help them adhere.
Heat the olive oil and butter in a 12-inch skillet over medium-high heat.
Using a mix of oil and butter prevents the butter from burning.
Cook the pork chops in the skillet for 2-3 minutes on each side until golden brown.
Avoid overcrowding the skillet to ensure even cooking.
Transfer the cooked pork chops to the ovenproof platter and keep warm in the oven.
Keeping the pork chops warm in the oven maintains their crispiness.
Serve the pork chops with your choice of sides and enjoy.
Pair with a fresh salad or roasted vegetables for a complete meal.
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