Ingredients:

• two 1/2 lb pork chops
• 1 cup panko bread crumbs
• 1/2 cup flour
• 1 egg
• salt
• pepper
• mayo
• mustard
• lettuce
• white bread
• 1 cup vegetable oil (avocado)

Steps:

1. These are thin cut pork chops, but pound them thinner, so they're about half as thick as they were before pounding (~1/3 of an inch thick)
2. lightly flour, dredge in eggs, and then bread with panko. Let sit for 15 minutes - 1 hour
3. heat cast iron skillet to ~250 F
4. add about 1/8 of an inch of oil to the pan (was maybe 1 cup in my pan) to shallow fry in
5. heat oil until IR thermometer reads 350 - 400 F
6. Add pork chops, and cook for 4 minutes
7. flip cook for 3 more minutes
8. flip cook for 1 minute (this and the next flip are primarily to get the color right and to cook through)
9. flip cook for 1 more minute
10. Drain on paper towels for ~5 minutes
11. While the pork was cooking toast the bread, and dress with mayo / mustard / lettuce