Thaw (1) Pork Chop per person and remove the bone if they have them. Using a meat mallet pound chops out to about 1/4″ thickness (or half of the chop’s thickness). We use a zip bag for this but it’s not necessary. If there is fat or connective tissue ring around the edge cut it in a few places to help flatten the chops better. Season with salt, pepper and dried Italian Herbs then refrigerate for 30 minutes. Prepare dredge: scatter 1/4 cup or so of flour, bread crumbs or panko on a plate. Coat both sides of the chops just before cooking.
Heat a heavy skillet (medium heat) and add 4 Tablespoons of vegetable oil. Dredge chops and pan fry them on both sides until golden and crispy. Keep in a warm oven until ready to serve.