Pork Chops

Pork Chops 2 thin cut, bone-in pork loin chops 1/4 cup all-purpose flour 1 egg white 2 tsp Dijon mustard 3/4 cup bread crumbs 1/4 cup Parmigiano-Reggiano, grated 1 tsp dried sage 1/2 tsp dried thyme 1 tsp dried parsley salt and pepper to taste + 1/2 tsp salt 1 Tbsp olive oil 2 Tbsp butter Season pork chops with salt and pepper and bring to room temperature. Preheat oven to 400 F. Sprinkle chops with flour on both sides to coat them fully. Shake off any excess flour. On a shallow plate, combine the egg white and Dijon mustard, whisk. On a separate plate, mix the bread crumbs, herbs, cheese, 1/2 tsp salt and ground pepper. Dredge each pork chop in the egg mixture and then in the breadcrumbs, patting to adhere. In an oven-proof skillet large enough to accommodate both chops, heat butter and olive oil over medium-high heat until sizzling. Sear the chops until nicely browned. Transfer the skillet to the oven and continue cooking, turning the chops over halfway through; bake for about 5-8 minutes, depending on thickness, until the chops reach 145-150 degrees internal temperature. Let the pork chops rest for 8 minutes and serve.