Panko Pork Chops

I don't make pork very often--it's the other white meat...that I forget about lol.  I wanted something that I could make fairly quickly without much fuss; this fit the bill exactly.  I served it with Parmesan Lemon Zucchini and some Kraft mac n cheese (yeah, I do cook from boxes sometimes, too :))--made for a great meal!

Here is a link for the original recipe:
http://www.thekitchn.com/dinner-recipe-for-two-crispy-panko-pork-chops-recipes-from-the-kitchn-149465
And here is my slightly altered version, which made enough to coat 4 thinner chops:

Ingredients

Canola oil
4 thin cut bone-in pork chops
1/2 c. panko
2 T. grated Parmesan cheese
approx. 1 1/2 tsp. herbes de Provence (I didn't measure)
1/4 c. flour
2 eggs, beaten
Kosher salt
black pepper

Instructions
**I had more pictures for this, but they are missing!  Will add more next time I make.**

1. Season pork chops with Kosher salt and pepper, set aside.

2. On a plate or shallow dish, mix the panko, Parmesan cheese, and herbes de Provence.

3. Put the flour on another plate/shallow dish.

4. In a shallow bowl, beat the eggs.

5. In a heavy skillet or frying pan, heat 3 T. of oil over medium-high heat.

6. Dredge pork chops first in flour, next in the egg, and then in the panko mixture.  Add to skillet and cook, turning every two minutes or so, until chops are crispy and golden brown.  (Depending on your pan and size of chops, you may need to add more oil--I did.)

7. Serve with your choice of side and enjoy!