05Preheat a large skillet over medium-high heat with enough extra virgin olive oil to coat the bottom.
06Start your dredging process. First coat the pork chop in flour on both sides. Then dip in the egg. Then finally in the panko mixture. Make sure you fully coat both sides. Set on a platter and continue dredging 3 more chops. (I like to do 4 at a time and get them in the pan. Then you can dredge the other 4 while the first batch is cooking.)
07Place the first 4 pork chops in the pan (you should get a good sizzle.) They will only need to cook about 3-4 minutes per side. You want to turn them over when they are nice and golden brown.
08Remove the first batch and place on a plate with a paper towel to catch any excess oil.
09You can add more oil to the pan for the second batch as needed.