Pan-Fried Pork Chops

1/3 cup all-purpose flour, for dredging
2 large eggs
Kosher salt and freshly ground black pepper
1 1/2 cups fresh breadcrumbs
1/4 tsp dried oregano
1/4 tsp dried thyme
4 bone-in pork chops, about 1/2" thick
 Olive oil

Put the flour in a shallow dish.  Break the eggs into another shallow bowl and whisk with 1 tsp salt and a few grinds of pepper

Dredge a pork chop in the flour, shaking off the excess.  Dip it into the eggs and then coat evenly with the breadcrumbs.  Set aside on a piece of paper or baking sheet.  Repeat with the remaining pork chops.  

Heat a large skillet over medium heat with enough oil to come halfway to the sides of the chops (about 1/4 cup).  When the oil shimmers, add the chops and fry until golden brown and crispy (3 - 4 minutes on each side). Drain on paper towels briefly.  Serve hot.