I think this recipe is an absolute gem. Really, in all my years of cooking, I don't think I have ever made chops as delectable as these! Crispy-crunchy on the outside, meltingly tender and moist on the inside. The key, I think, is the salty milk marinade/brine, and making sure not to overcook them. Thanks to Gourmet Magazine for this one.
05In a shallow dish (like a pie plate), combine freshly made bread crumbs (grind bread in food processor to make crumbs; you'll need about 8 slices) with garlic powder, rosemary, thyme and remaining amount of salt.
06Remove chops from milk and let excess milk drip off, then dredge chops in bread crumbs, lightly patting crumbs onto both sides of chops so they adhere.
07Place breaded pork chops on a tray, keeping chops in one layer.
08In a large 12-inch skillet over high heat, place butter and oil.
09Saute chops, 2 1/2 to 3 minutes per side only.
10DO NOT OVERCOOK, do not crowd chops in skillet, and turn only once; chops should be golden brown and just cooked through.
11Place cooked chops on platter and keep warm in preheated oven.
12Cook remaining chops (you may have to do 3 batches, depending on the size of your pan and how many chops you do); add more oil and butter to pan if necessary (it likely will be).