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Ingredients:
1 tablespoon fennel
1 tablespoon thyme
1 tablespoon chervil
1 tablespoon rosemary
1 tablespoon summer savory
1 teaspoon lavender
1 teaspoon tarragon
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon mint
2 chopped bay leaves
1 cup panko bread crumbs
1/2 cup flour
4 – 1 inch pork chops
2 eggs
1/2 cup milk
1/4 cup cream
Sea Salt
Pepper
2 Tablespoons Roasted Garlic Oil
Preparation:
Mix together the first eleven ingredients process until blended using frequent pulses until smooth. Combine the panko breadcrumbs and herbed mixture to make the herb crust; aside. In a shallow dish, whisk together.
In another shallow dish, place the flour.
Heat a flat cast iron skillet over medium low heat with the roasted garlic oil and preheat the oven to 350 degrees.
While oil is heating, season both sides of the pork chops with sea salt and pepper to taste. Dredge the pork in flour and shake off excess. Dip the pork in the egg wash and then press it into the herb crust mixture to cover all sides.
When oil is hot, carefully place the crusted pork chops in the hot oil and fry until browned on both sides, about 3-5 minutes, depending on the thickness of your pork chops. Transfer the browned chops into the bake preheated oven for 15-20 minutes. Serve hot.
