Have you ever craved something, wanted to make it and realized you did not have all the ingredients to make it? That is how this version of fried pork chops came to life. I wanted to season my breadcrumbs and realized I had run out of Italian seasoning. So I used herb de Provence and loved it.  Now I use it exclusively for my breading. Give it a try, you may find you really enjoy it too.

3/4” thick pork medallions or bone-in chops, about 6 pieces
Salt
Pepper
3 eggs, beaten
2 c breadcrumbs
1 tbsp herb de Provence
2 tsp dried onions
2 tsp garlic powder
Oil for frying

Preheat oven to 350F. Build your breading station by placing beaten eggs in one bowl along with some salt and pepper. In another bowl, add the breadcrumbs, salt, pepper, herbs de Provence, dried onions, and garlic powder. Blend together well.

Heat a heavy bottomed skillet with about a 1/2” of oil. Season each medallion/chop with salt and pepper. Place one at a time in the egg mixture, flipping once. Next, coat the medallion/chop with the seasoned breadcrumbs. Coat well. Shake off excess breading and place in the skillet. Be careful not to crowd the pan. Cook on each side for about 4 minutes. Set browned chop on a rimmed cooking sheet to finish in the oven. Once all the chops have been browned, place the cooking sheet in the oven. Cook the meat in the oven for 7 minutes if using medallions; 12 minutes if using bone-in chops.

Place on a cooling rack to rest. Enjoy with sautéed green beans or seasonal vegetables of your liking.